Pineapple Lemon/Blueberry Upside Down Cake
  • 1 stick of butter or margarine, melted
  • 12 to 15 slices canned pineapple, drained
  • 1 cup light brown sugar, packed
  • 1 cup chopped pecans
  • 3 eggs, beaten
  • 1 1/2 cups sour cream
  • 1 box Lemon Cake Mix
  • 1 teaspoon lemon extract
  • 2 cups fresh blueberries, divided
  • Whipped cream or ice cream, optional
  • Sour lemon flavored hard candies, crushed
  1. Preheat oven to 350°. Spray a 9x13 inch baking pan with cooking spray. Pour in melted butter or margarine and spread evenly. Arrange pineapple slices in rows on the bottom of the pan, about 3 slices crosswise and 4 or 5 slices lengthwise. Place 3 or 4 blueberries in the center of each slice. Sprinkle brown sugar evenly over the pineapple slices. Scatter the chopped nuts over the sugar. Combine eggs and sour cream until smooth. Add dry cake mix and lemon extract. Beat on low speed until moistened, about 1 minute. Beat 3 minutes on medium speed. Fold in remaining blueberries. Spread evenly over the prepared pineapple/nut layer in the baking pan. Bake until the top springs back when lightly touched with the fingertips, about 40 to 45 minutes. Cool in the pan for a few minutes and then turn out on a baking sheet or jelly roll pan until cool enough to cut in squares. Serve warm or cool. You may top it with whipped cream or ice cream if desired, and top that with lemon head crushed candies...
This is a great recipe! I didn't use ice cream nor the lemon head candies..