PINEAPPLE UPSIDE DOWN CAKE |
| Name: |
Brandi thomas |
| Base: |
SHAW AFB |
| Recipe: |
PINEAPPLE UPSIDE DOWN CAKE
1 box yellow cake mix or Pineapple Supreme cake mix
1/2 c. (1 stick) butter (I use 3/4 stick)
1 c. brown sugar
1 can (20 oz.) pineapple slices, tidbits, chunks or crushed, drained (reserve liquid)
Maraschino cherry halves, if desired
Melt butter in a 13x9x2 inch pan. Sprinkle brown sugar evenly in pan. Arrange drained pineapple in the sugar mixture. If desired, also arrange cherries, rounded side down, in the sugar mixture.
Add enough water to pineapple syrup to make 1 1/3 cups liquid; add this and 2 eggs to the cake mix and mix as directed on the label. Pour batter over fruit.
Bake at 350 degrees for about 50 minutes, until cake pulls away from side of pan. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or cookie sheet. |
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