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    Norm’s Pineapple Upside Down Bundt Cake


    Source of Recipe


    Norm at eGullet.org

    Recipe Introduction


    Norm at eGullet made this cake and I thought it looked and sounded delicious. He kindly gave me the directions and I made it when Stephanie and Gary came for a visit. We all loved the cake.

    List of Ingredients




    Duncan Hines pineapple cake mix
    3.4 oz. instant vanilla pudding mix
    4 eggs
    1 c. water
    1/2 c. vegetable oil
    1 stick butter, melted
    1 c. brown sugar
    1 container of fresh pineapple slices
    1 jar maraschino cherries
    Melted butter and flour or sugar for coating the Bundt pan

    Recipe



    Heat oven to 350F. Prepare Bundt pan by brushing THOROUGHLY with melted butter and coating with flour or sugar. Cut the pineapple slices into half rounds and place them around the pan – I used 16 half slices. Place the cherries in between the pineapple slices. Mix the melted butter and the brown sugar and place in the bottom of the pan with the pineapple and cherries. Use your fingers and place the brown sugar mixture so that it props up the fruit.

    Mix the cake mix, pudding mix, eggs, water and vegetable oil according to package directions and pour over the prepared pan. Bake for about 50 minutes – or until the cake passes the toothpick test or registers 210F.

    Serves 12-16.

 

 

 


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