Sunday, March 27, 2011

Pineapple Upside-Down Cake

I love this cake. This is the easiest way to make it.
Preheat oven to 350 degrees.
•4 tablespoons butter or margarine
•1 cup brown sugar packed
•1 large  can pineapple slices (15 or 16 ounces) drained (save juice)
•Maraschino cherries
•Pecan halves (optional)
•1 yellow cake mix prepared according to directions on the box (except use the saved pineapple juice as part of the required liquid)
Melt butter over low heat in 13X9 pan (or in microwave for a few seconds) Sprinkle with the brown sugar. Arrange pineapple slices and nuts on the sugar mixture. Put a cherry in the center of each pineapple slice. Pour batter over the fruit in the pan.
Bake 40 – 45 minutes or until a toothpick inserted in center comes out clean. Immediately invert cake over large serving platter. Let the pan remain a few minutes so the sugar mixture may drizzle down the sides of the cake.
My favorite cake!!

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