Tuesday, October 8, 2019

FOOD: Pineapple Upside Down Cake Recipe


Pineapple Upside Down Cake

1 pkg. yellow cake mix
1 c. packed brown sugar
1 can pineapple slices
1 stick butter
Maraschino cherries


Preheat oven to 375 degrees. Melt butter. Pour into 9 x 13 x 2 pan. Stir in the brown sugar and mix thoroughly. Drain pineapple slices and arrange in the sugar mixture. Put a cherry in the center of each pineapple slice. Prepare cake mix as directed and pour over the fruit. Bake at 375 degrees for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Let stand five minutes for topping to start to set. Then turn upside-down onto a large platter.
NOTE: I also make this in a well-greased cupcake tin. You may need to cut the pineapple slice a little so it fits into the bottom of the muffin tin. They are so cute! 

This recipe is from Echo of Heartbreak, A Recipe for Life by Carol Ann Kauffman. It was my mother's recipe and she was a fantastic baker. I did not inherit those genes.

Echo of Heartbreak, A Recipe for Life is a recipe book written in the form of a letter from an ill mother to her unborn daughter.

Amazon Buy Link: https://tinyurl.com/y7shup8o

Photo Credit: Pinterest

No comments:

Post a Comment