Sunday, August 31, 2008

Pineapple Upside Down Cake

Pineapple Upside Down Cake

½ cup butter or margarine (I use butter)
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
maraschino cherries, drained (use as many as you want)
chopped nuts (I use pecans)
1 package yellow cake mix (I use the pineapple upside down mix)
3 eggs
1/3 cup vegetable oil
1 cup thawed, frozen whipped topping


1. Preheat oven to 350 degrees Fahrenheit
2. Melt butter in Family Skillet (This is a 12” skillet from Pampered Chef that can go in the oven. I think you could use any pan you want for it though.)
3. Remove pan from heat; stir in brown sugar until well blended.
4. Drain pineapple; reserving juice.
5. Arrange pineapple slices and cherries in pan, sprinkle with nuts.
6. Add enough water to pineapple juice to measure 1 1/3 cups of liquid.
7. In mixing bowl, combine cake mix, pineapple juice/water, eggs, and oil. Wisk until well blended and smooth. Pour over fruit mixture in skillet.
8. Bake 35 - 40 minutes or until toothpick inserted in center comes out clean.
9. Let the cake cool for 5 minutes and then loosen the edges of the cake. (I run a butter knife around the edge of the pan.) Invert pan onto large serving plate.
10. Cool slightly and then garnish with whipped topping. (I don’t do this part.)
Disclaimer: This cake is awesome. Whenever I make it I wind up eating WAY too much of it. The same thing may happen to you! LOL


Chraycee said...

Good lord that looks delicious! Of course no one here will eat it but me :(.

Cindi said...

It looks and sounds WONDERFUL! Since it's been a very long time since I've made a cake I'll have to dig around in the cupboards to see if I can find a cake pan so I can try this!