Chocolate Pineapple-Cherry-Pecan Upside Down Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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My husband, who I affectionately call Meathead, came up with this recipe. I bake this cake for him and his lunch pals, as well as for our neighbors who don't cook/bake much anymore. They all seem to really like it! Ingredients:
1 (18 ounce) box devil's food cake mix, with pudding in the mix |
1 teaspoon almond extract |
2 eggs |
1/3 cup vegetable oil |
1 (20 ounce) can cherry pie filling (i use the extra fruit kind) |
1 (20 ounce) can pineapple slices, drained and dried |
1 cup chopped pecans |
6 maraschino cherries |
Directions:
1. Grease and flour a bundt pan. Lay pineapple slices in bottom of pan (mine held six slices), then put a maraschino cherry in the middle of each slice.
2. Roughly chop the remaining pineapple slices.
3. Combine cake mix, extract, eggs and vegetable oil with mixer, until all cake mix is somewhat moist. Fold in, by hand, the pie filling, chopped pineapple and pecans.
4. Spoon batter evenly over the pineapple slices in bundt pan. Bake at 350F for 40-50 minutes or until toothpick inserted in middle comes out clean.
5. Let cool slightly in pan then invert cake onto a platter.
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