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Friday, March 26, 2010

Pineapple Upside Down Cake

1 cups packed brown sugar
1 can ring pineapple, 20 ounces
1 can crushed pineapple, 20 ounces
10 maraschino cherries
1/2 cups ground pecans
2/3 cups butter
1 boxed yellow cake mix

Melt the butter and blend with the brown sugar, smooth into the bottom of a 9x13" baking dish, lightly sprayed with PAM. Arrange pineapple rings onto bottom of pan. Place a cherry in the center of the ring. Sprinkle with the pecans. Smooth the crushed pineapple over all. Make cake according to box. Spread batter over pineapple mixture. Bake at 350-degrees for 40-60 minutes. Oven temperatures vary. Use pick test. When done immediately invert onto plate. Serve with whipped cream. Sometimes I add a little cinnamon to my whipped cream if the mood hits me. If it looks like it's browning too much, lower temp to 325-degrees. Using dark or glass pans can vary baking times as well.

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