Pineapple Upside Down Cake Recipe
About this Pineapple Upside Down Cake Recipe
This is a very old Pineapple Upside Down cake recipe. It is very sweet and very good! It doesn’t take long to put together, either. Using this same recipe, you can easily make mini-pineapple upside down cakes.
To make mini-pineapple upside down cakes, simply use a mini-Bundt cake sheet. If you’ve never seen one before, it’s like a cookie sheet with the impression of a dozen mini-bundt pans. Assemble the same way as instructed below but into the mini-bundt pans on the sheet. It produces attractive individual servings. See the picture above.
From the Kitchen of: Kim F. from Rochester, NY.
Yield: 1 cake
Today’s Quote: “Doing projects really gives people self-confidence. Nothing is better than taking the pie out of the oven. What it does for you personally, and for your family’s idea of you, is something you can’t buy.” – – Martha Stewart
Pineapple Upside Down Cake Ingredients
1 package yellow cake mix
1 box dark brown sugar
1 stick butter or margarine
1 can pineapple rings
8-ounce jar of maraschino cherries
How to Make Pineapple Upside Down Cake Directions
Grease a large glass baking dish.
Press brown sugar onto the bottom of the baking dish.
Drain pineapple rings and cherries.
Layer the pineapple on top of the brown sugar.
Add the cherries on top of the pineapple, in the center of the rings, and around the outsides.
Prepare the cake mix, as directed on the cake mix box.
Pour the batter into the baking dish.
Bake according to the cake mix directions.
Test for doneness with a toothpick.
Let cool slightly and turn upside down onto a large platter. The brown sugar will then be on top.
Serve warm or at room temperature.
A little trivia: This cake used to be made and baked inside of a large cast iron skillet.
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