Pineapple Upside Down Cake From A Box |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is my second favorite Pineapple upside down cake. Very moist and spongy. Ingredients:
topping |
1/4 pound butter, sweet of course |
3/4 cup dark brown sugar |
1 large can pineapple reserve juice. (you can use slices or crushed, i use crushed) |
maraschino cherries |
mix |
1 box pillsbury plus yellow cake mix |
reserved juice & enough water to make 1 cup liquid |
1/3 up oil |
3 eggs |
Directions:
1. In 9” cast iron fry pan or 9x13 pan (which is what I use).
2. Melt butter by placing in hot oven for 5 minutes.
3. Then add brown sugar.
4. Stir to dissolve and add fruit. (I don't use maraschino cherries...I use crushed pineapple as well.)
5. In a mixing bowl blend 1 cup liquid, 1/3 cup oil, 3 eggs well add mix.
6. Blend low until moistened then beat 2 minutes on high. Pour over fruit in baking pan.
7. Bake 45 minutes 350
8. Invert when done baking.
9. Line oven with foil this may run over.
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