An easy pineapple upside down cake with a boxed cake mix. The cake was dense, moist, just the right sweetness and delicious. The original recipe was from Craving Comfort.
Ingredients
1/2 cup butter, melted
1 cup packed dark brown sugar
1 (20 ounce) can sliced pineapple
6-8 maraschino cherries, cut in half lengthwise
1 (18 ounce) package Duncan Hines Supreme pineapple cake mix
1 (5 ounce) box vanilla instant pudding mix
1 cup pineapple juice (use the juice from the canned pineapple w/ a little water added)
1/2 cup canola or veg oil
4 large eggs
Preheat oven to 325 F. Pour butter in a 9x13 pan. Sprinkle brown sugar evenly over butter in the pan. Drain canned pineapple into a measuring cup. Place pineapple slices evenly in pan, covering the bottom of pan. Place the Cherry halves in the center of the pineapple slices (I used Pecan here).
Combine the rest of ingredients in a large mixing bowl and beat on medium speed for 2 minutes. Pour batter into the pan.
Bake for 45 to 55 minutes, or until a toothpick comes out clean.
Cool the cake for 10 minutes, run a knife around the edges of the cake, and turn cake out onto a serving platter, pineapple side up. Enjoy!
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