pineapple upside down cake

(1 rating)
Recipe by
Lora Hammon
San Dimas, CA

It took me a few times before i got it right. I used a 13 by 9 pan because I didn't have a skillet. I hope you all like it.

(1 rating)
yield 16 to 20 servings
prep time 10 Min
cook time 55 Min

Ingredients For pineapple upside down cake

  • 1/2 c
    butter or margarine
  • 1 c
    brown sugar, firmly packed
  • 20 oz
    20 oz pineapple slices
  • maraschino cherries
  • 1 pkg
    duncan hines pineapple supreme cake mix
  • 1 pkg
    vanilla instant pudding and pie filling
  • 4
    eggs
  • 1 c
    water
  • 1/2 c
    oil

How To Make pineapple upside down cake

  • 1
    Preheat oven to 350.
  • 2
    For topping: melt butter in 13x9 pan in oven. Remove from heat. Stir in brown sugar and cover bottom of pan. Arrange pineapple slices, cherries in pan. Set aside.
  • 3
    For cake: combine cake mix, pudding mix, eggs and oil in large mixing bowl. Beat on medium for 2 minutes. Pour batter evenly over fruit in pan.
  • 4
    Bake at 350 for 55 minutes or until a knife comes out clean from the center. Invert onto a foil lined cookie sheet. *If cake becomes brown on top, make a foil tent over the cake, this will slow down the browning process.

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