Double Pineapple Upside-Down Cake

[mos]

Double Pineapple Upside-Down Cake

6 tbs butter
1 cup brown sugar, packed
20-oz can pineapple slices, drained
1 jar maraschino cherries
3 eggs
1/3 cup vegetable oil or coconut oil — melted and cooled or butter works
20-oz can crushed pineapple, undrained
1 box yellow cake mix for a 2-layer cake

Preheat the oven to 350°.

1. Melt 3 tbs in 2-round cake pans or all 6 tbs of butter in a 9 x 13 pan in the oven.
2. Remove the pan(s) from the oven and sprinkle the bottom(s) with brown sugar. Use a spoon to evenly spread it.
3. Decoratively arrange the pineapple slices on top of the brown sugar. Fill in the spaces with the maraschino cherries.
4. In a bowl, break the eggs. Add the chosen oil or butter and crushed pineapple. Stir them together.
5. Pour the cake mix on top of the wet ingredients. Mix for at least 2 min. Don’t worry if the crushed pineapple becomes even finer.
6. Carefully, pour the batter into the prepared pan(s).
7. Bake the cake(s) for about 40 min or until done.
8. Remove them from the oven. Very carefully invert the cake(s) onto a serving platter or plate.

Serve the Double Pineapple Upside-Down Cake warm or room temperature topped with whipped cream.  Serves 24

Attachments:

You must be logged in to view attached files.

[Author]

Posts