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Pineapple Upside Down Cake




Source of Recipe


Web


Recipe Introduction


Preheat overn to 350


List of Ingredients




Topping:

1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 can (20oz) pineapple slices, well drained (i used the pineapple juice for the water in the cake recipe)
maraschino cherries, well drained and halved
walnut or pecan halves

Cake:

1 pkg Duncan Hines pineapple cake mix
1 pkg (4 serving size) vanilla instant pudding and pie filling
4 eggs
1 cup water
1/2 cup oil


Recipe



For topping, melt butter or margarine over low heat in a 12 inch cast iron skillet or skillet with an ovenproof handle. Remove for heat. Stir in brown sugar. Spread to cover botton of skillet. Arrange pineapple slices, cherries and nuts in skillet. Set aside.

For cake, combine cake mix, pudding mix, eggs, water and oil in a large mixing bowl. Beat on medium speed with electric mixer for two minutes. Pour batter evenly over fruit in skillet. Bake for one hour or until toothpick inserted comes out clean. Invert onto serving plate.

Note- Cake can be made in a 13X9X2 inch pan. Bake at 350 for 45 to 55 minutes. Yellow Duncan Hines cake mix can be used in place of pineapple cake mix.