Pineapple Upside-Down Cake
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Pineapple Upside-Down Cake
Recipe Number: 1097029553
Contributor: Punkin

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1/3 C Vegetable oil
3 Eggs
1/4 C Butter or margarine
1 C Brown sugar packed
1 20 ounce can Sliced pineapple in juice, drained and juice reserved
1 6 ounce jar Maraschino cherries, drained
1 package Betty Crocker Super Moist yellow cake mix
Cooking Instructions
Preheat oven to 350*. Melt butter in 13x9-inch pan in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices and cherries over top; press gently. Add enough water to pineapple juice to measure 1 1/4 cups. Make cake batter as directed on package - except use pineapple juice mixture instead of the water. Pour batter over pineapple and cherries. Bake 40-45 minutes or until toothpick inserted in center come out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute. Serve warm or cool. Store loosely covered.

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