pineapple upside-down cake
I started making this when my kids were small for bake sales & special events. It has always went over really well. I use Cast Iron because it just seems to come out better that way.
prep time
cook time
method
Bake
yield
Ingredients
- 1/2 cup butter or margarine
- 1 cup packed brown sugar
- 1 can 20 oz pineapple slices, drained with juice reserved
- 1 can 6 oz pineapple juice
- 5 - marachino cherries, drained & halved
- 1/2 cup chopped pecans
- 1 package yellow cake mix
- 3 - eggs
- 1/3 cup vegetable oil (i use canola)
How To Make pineapple upside-down cake
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Step 1Pre-Heat oven to 350 degrees
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Step 2Melt butter in a 10-12 inch cast iron skillet over low heat. Remove from heat, stir in sugar. Arrange pineapple slices over sugar mixture. Place cherry half, rounded side down in center of each pineapple slice. Sprinkle with nuts.
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Step 3Add reserved pineapple juice & 6 0z can of pineapple juice together to make 1 1/3 cups juice. If not enough add water to make it measure out. Pour into large mixing bowl. Add cake mix eggs and oil.
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Step 4Beat at medium speed until well mixed. Pour over fruit in skillet.
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Step 5Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven, let cool for 5 minutes. Carefully loosen edge of cake with knife. Invert onto serving plate.
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