Strawberry Pineapple Upside-Down Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Haven't tried this recipe yet. Clipped it from my aunt's Farm Bureau magazine. The picture in the mag looked so good, I knew I'd definitely make this soon. Ingredients:
1 (21 ounce) can strawberry pie filling |
4 eggs |
1 (18 1/4 ounce) package yellow cake mix |
1 (8 ounce) can crushed pineapple with juice |
5 tablespoons butter, melted |
1/2 cup sliced almonds (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Evenly coat a 13x9x2 pan with cooking spray.
3. Evenly spread pie filling over the bottom of the pan.
4. In a large bowl, beat eggs.
5. Stir in cake mix, pineapple with juice and butter.
6. Blend until well mixed.
7. Pour batter over filling.
8. Sprinkle evenly w/ almonds, if desired.
9. Bake for 30 to 40 minutes, or until a toothpick inserted into center of cake comes out clean.
10. Let cool for 10 minutes.
11. Invert cake onto serving platter and serve warm.
12. Refrigerate.
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