Recipes
PINEAPPLE UPSIDE DOWN CAKE - MOM'S WAY
Pineapple Upside Down Cake - mom's way
The cake box may say ‘do not substitute fruit juice for water’ but it is okay to do it.
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- 1 pkg yellow, pineapple or butter cake mix
- 1/2 cup butter or margarine
- 1 1/2 cups brown sugar
- 1 can (lb, 4 oz) pineapple slices -- reserve the juice
- maraschino cherry halves
DIRECTIONS
Melt butter in a 13x9x2-inch pan. Sprinkle brown sugar evenly in pan. Arrange drained pineapple slices (reserve the juice!!) and maraschino cherry halves on the sugar mixture.
Mix cake as directed on the box. For example: 1 1/3 cup liquid (reserved pineapple juice plus water to equal 1 1/3 cup) and 2 eggs. Beat as directed. Pour batter over fruit. Bake at 350 degrees for about 50 minutes, until tests done with a toothpick. Let stand 5 minutes for topping to begin to set. Then turn upside down onto a large platter or cookie sheet.
RECIPE BACKSTORY
The cake box may say ‘do not substitute fruit juice for water’ but it is okay to do it.
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
