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Upside Down Coffee-Pound Cake |
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Serves: 12 Print this Recipe1/2 cup butter or margarine 1 cup brown sugar 1 20-ounce can pineapple slices in its own juice, drained 1 18-ounce package yellow (lemon) cake mix 1 cup water 1 3 1/2-ounce package instant vanilla pudding and pie filling mix 1/3 cup vegetable oil 4 eggs 2 teaspoons instant coffee Melt butter or margarine in 9 x 13-inch baking pan while heating oven to 350° F. Sprinkle brown sugar in pan. Arrange pineapple slices in brown sugar. In the large bowl of an electric mixer, beat cake mix, water, pudding and pie filling mix, oil, eggs, and coffee granules on low speed until blended. Beat on medium for 3 minutes until well blended and batter is thick and creamy. Pour batter over pineapple in pan. Bake for 45 to 55 minutes or until done. Loosen edges of cake from pan. Immediately invert onto serving plate. Serve with whipped topping or ice cream if desired. Note: Follow cake mix directions for high altitude adjustments. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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