Pineapple Upside Down Cake
From valinkenmore 14 years ago
- 60 minutes to make
- Serves 8
I love this cake. It is so easy to make and even easier to eat. Hope you enjoy!
Ingredients
- Topping: shopping list
- 1/2 cup (1 stick) butter shopping list
- 1 cup firmly packed brown sugar shopping list
- 1 (20 oz) can pineapple slices, dry slices and save juice shopping list
- maraschino cherries shopping list
- Cake: shopping list
- 1 pkg yellow cake mix shopping list
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling shopping list
- 1/2 cup flaked coconut shopping list
- 4 large eggs shopping list
- Enough water and pineapple juice to make 1 cup shopping list
- 1/2 cup oil shopping list
How to make it
- Preheat oven to 350°F.
- For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices and Maraschino cherries in skillet. Set aside.
- 3.For cake, combine cake mix, pudding mix, coconut, eggs, water/juice mixture and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.
- 4.Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes and invert onto serving plate.
The Rating
Reviewed by 3 people-
me too its fantastic stuff thans for sharing
momo_55grandma
in Mountianview loved it
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Looks exactly like my mom used to make. Looking forward to making this. YUM!
gwencampbell
in Chula Vista loved it
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This recipe is fantastic! The coconut adds to the moistness of the cake & the brown sugar pineapple topping makes your taste buds smile!!
ariadnebarzane
in Phoenix loved it
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