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Pineapple Upside Down Cake Recipe

Diana Masterson Recipe shared by:
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Give this easy-to-follow Pineapple Upside Down Cake recipe a try and share it with your friends and family!

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 10-12
  • Rating:

Ingredients

  • Topping: 1/2 cup butter or margarine
  • 1 cup firmly packed brown sugar
  • 1 can (20 ounces) pineapple slices, in natural juice
  • Maraschino cherries, halved and drained
  • Walnut halves
  • Cake: 1 package Duncan Hines Moist Deluxe Yellow cake mix
  • 1 package (4- serving size) vanilla instant pudding
  • 4 eggs
  • 1 cup water or drained pineapple juice
  • 1/2 cup oil

Baking Instructions

  1. Preheat oven to 350 degrees.
  2. For cake: combine cake mix, pudding mix, eggs, water, and oil in large mixing bowl.
  3. Beat at medium speed with electric mixer for 2 minutes.
  4. Then, for topping: melt butter in 13"x9"x2" pan in oven. Remove from oven.
  5. Stir in brown sugar. Spread to cover bottom of pan.
  6. Arrange pineapple slices, maraschino cherries (place upside down in center of pineapple slices) and walnut halves in pan.
  7. Pour batter evenly over fruit in pan.
  8. Bake at 350 degrees for 45 to 55 minutes, or until toothpick inserted in center comes out clean.
  9. Invert onto serving platter.
  10. Serve.
  11. The sooner you invert the cake onto a serving plate, the less the pineapple slices will stick to the bottom of the pan.

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Tips

No overbeating

No overbeating

Brownies and bar cookies should be beaten just enough to blend the ingredients well. Over-beating will cause them to rise too much, too fast with the result that they will fall and crack as they cool.


Filling Your Cupcakes Is Easy

Filling Your Cupcakes Is Easy

You can easily add a filling to your cupcakes without having a fancy, expensive cupcake tool. Simply use an apple corer. Insert it into the center of your cupcake, gently twist from side to side, pulling out at the same time. This will take the center out of your cupcake leaving a nice little hole for your filling!! Works perfectly everytime!! Then you cut your leftover 'core' in half if you want and place the leftover half back on top of your filling. Or just frost over, whichever.





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