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Stacked Pineapple Upside-Down Cake

southern.chef's picture
<p><a href="http://www.flickr.com/photos/stewtopia/2057799102/">Image Credit</a></p>
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Firmly packed brown sugar 2⁄3 Cup (10.67 tbs)
  Canned pineapple slice 20 Ounce, drained (1 Can)
  Maraschino cherries 2⁄3 Cup (10.67 tbs), halved
  Cardamom 1⁄6 Teaspoon
  Yellow cake mix 18 1⁄4 Ounce (1 Package, Use Without Pudding)
Directions

Combine butter and brown sugar, spread evenly into 2 greased 9-inch round cakepans.
Arrange pineapple slices, cherries, and pecans on top.
Prepare cake mix according to directions.
Pour batter into pans, bake at 350°F for 30 to 40 minutes or until wooden pick inserted in center comes out clean.
Remove immediately from pans, and cool completely on wire racks.
Stack layers, pineapple side up, on serving plate.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
2

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