Saturday, January 21, 2012


Once boxed cake mixes became popular, American housewives loved using them.  This became our easy pineapple upside down cake.  I like making this recipe in the two round pans, having one for my family and one to share with others.  Keeps us from overeating, although at this stage of my life it usually means an extra that one of the kids can take home with them! This cake can be made in a 9 x 13 oblong pan just as easily.

1 stick butter (1/2 cup)
1 packed cup of brown sugar
2 cans (8.5-oz) pineapple slices, drained, halved
maraschino cherries as needed
pecan halves as needed
1 box (2-layer size) yellow cake mix

Heat the oven to 350 degrees.
Divide the butter in half and melt each half over low heat in a 9-inch round cake pan.  Or put pans in the oven and allow butter to melt in the pans; this just takes a little longer.  Sprinkle half the brown sugar over the butter in each pan.  Arrange 1 can of the pineapple slices per pan over the brown sugar.  Arrange cherries and pecan halves around the pineapple slices to make a pretty pattern.  Set aside.

 Prepare the cake mix as directed.  Pour half the batter over the fruit in each pan.  Bake at 350 degrees for 35 to 45 minutes until a wooden toothpick inserted in centers comes out clean.  Immediately invert cakes onto serving plates.  Leave the pan over the cake for a few minutes until it gently lifts off.

Variation:  Since peach is my favorite fruit, I like to substitute well drained peach slices for the pineapple.                                    

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