deborah's pineapple upside down cake
(5 ratings)
When I was about 3 years old I remembered my mother use to make a pineapple upside down cake in an iron skillet. So one boring afternoon trying to recapture my childhood, I put together this from my own imagination of what a pineapple upside down cake should be. This is NOT your Momma's Pineapple Upside Down Cake!
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(5 ratings)
prep time
20 Min
cook time
45 Min
Ingredients For deborah's pineapple upside down cake
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1 lgcan of pineapple chunks drained (save the juice)
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1 jarmaraschino cherries without stems
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1 cbaker’s coconut
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1 cchopped pecans
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3/4 cbrown sugar
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1 stickbutter ( for cake mix)
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3eggs (for cake mix)
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1betty crocker yellow cake mix with butter
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(pineapple juice replaces water in box cake mix)
How To Make deborah's pineapple upside down cake
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1Spray a tube pan thoroughly with Pam. -
2Open pineapple and cherries drain juices off and keep for later.
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3In the bottom of tube pan pour about ¾ cup of brown sugar (more or less) Spread it out to cover the whole bottom of the pan.
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4Then on top of the sugar, layer the pineapple evenly, then the cherries, coconut, and pecans.
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5In a separate mixing bowl, mix the cake mix according to the directions . EXCEPT exchange the fruit juice for the water in the mix(Use same measurement), continue to mix according to the directions.
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6Pour the batter on top of the layers in the tube pan, spread it evenly.
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7Bake at 375 for 34 to 44 minutes, until the cake is done by checking with a toothpick.
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8When finished baking run a knife around to loosen and flip upside down onto a plate! Eat warm or wait till cool
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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