Pineapple Upside-Down Cake


Serves: 16
Total Calories: 316

Ingredients

6 tablespoons butter
1 cup brown sugar, packed
1 (20-ounce) can pineapple slice, drained
8 to 10 maraschino cherries
1 (18 1/2-ounce) box yellow cake mix
3 eggs, beaten
1/3 cup oil
1 (20-ounce) can crushed pineapple
Garnish:
whipped cream

Directions:

Melt butter in a 13"x9" baking pan in a 350-degree oven. Remove pan from oven; sprinkle brown sugar over butter. Arrange pineapple slices decoratively in pan; fill in spaces with cherries and set aside. In a large bowl, combine dry cake mix, eggs, oil and crushed pineapple with its juice. Beat with an electric mixer on high speed for 2 minutes. Pour batter over pineapple slices. Bake at 350 degrees for 40 minutes, or until cake tests done. Remove from oven; allow to cool 10 to 15 minutes in pan. Place a serving platter onto pan and very carefully invert cake onto platter. Serve warm or at room temperature, topped with whipped cream.

Nutritional Facts:

Serves: 16
Total Calories: 316
Calories from Fat: 114

This Pineapple Upside-Down Cake recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.


More Recipes from the Farmhouse Kitchen Cookbook:
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