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Wednesday, March 10, 2010

Pineapple Upside Down Cake

1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 (20 ounces) can pineapple slices, well drained
Maraschino cherries, drained and halved
Walnut halves

1 package duncan hines moist deluxe pineapple supreme cake mix
1 (4 ounces serving size) package vanilla instant pudding and pie filling mix
4 eggs
1 cup water
1/2 cup crisco oil

Preheat oven to 350 degrees. Melt butter on low heat in 12-inch skillet with ovenproof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices. Garnish with maraschino cherries and walnut halves; set aside. For cake combine cake mix, pudding, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 for 1 hour or until toothpick inserted in center comes out clean. Invert onto plate. Bake in 13 x 9 x 2-inch pan at 350 for 45 to 55 minutes.

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