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.
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