We can see why Melissa has carried on the tradition of making her mom's pineapple upside havedown cake. It is easy to prepare and full of wonderful tropical pineapple flavor. The cake itself is fluffy and moist and looks just beautiful flipped over on a serving platter. Pineapple slices and cherries make for an impressive presentation. With 6 kids and a busy household to run, this was one of my Mama's signature desserts and one of our family's favorites. She made it so many times, I think it belonged to her and Duncan Hines! There are other versions that use a white or yellow cake mix, but it wouldn't be the same for me without the pineapple cake inside.Now that Mama does her baking in Heaven, my sisters and nieces and I continue to carry on her tradition! It is so good!The cake in my picture is a 1/2 sheet cake and is double the size of this recipe.
Ingredients :
- 1/2 cup(s) butter or margarine (1 stick)
- 1 cup(s) light brown sugar
- 20 ounce(s) pineapple slices, drained (1 can)
- 1 jar(s) maraschino cherries
- 1 box(es) Duncan Hines pineapple supreme cake mix
- - eggs, water, and oil for cake mix
Intructions :
- Preheat oven to 350 degrees. Very lightly spray a 13x9x2-inch pan with nonstick cooking spray. Put butter in a pan and put the pan in the oven just until butter is melted (maybe 5 minutes)
- Remove pan from oven and evenly sprinkle brown sugar over melted butter. Arrange pineapple slices and maraschino cherries on top of brown sugar
- Prepare cake mix (adding eggs, water and oil) as directed on package and pour batter evenly over fruit
- Bake 50 minutes or until toothpick in center comes out clean
- Let stand for 5 minutes (if you wait too much longer than that the cake will stick in the pan), then carefully invert onto a large serving plate.
Rated 5/5 based on 89 Reviews
Keyword : pineapple-upside down-cake-American