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Angela's Delicious Pineapple Upside Down Cake
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Angela's Delicious Pineapple Upside Down Cake

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 vanilla or yellow cake mix
1/3 cup vegetable oil
3 eggs
1/2 cup butter, divided
2 cups packed brown sugar, divided
1 can pineapple slices, divided (juice reserved)
1 jar maraschino cherries, divided
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Let's Make It
1
Preheat oven to 350 degrees F. Make cake batter as directed replacing as much of the water as you can with pineapple juice. Spray sides of 2 (9 inch) cake pans with Pam.
2
Melt 1/4 cup butter in 1 (9 inch) cake pan over low heat. Turn off heat. Add 1 cup brown sugar over butter spreading evenly. Place sliced pineapple rings over brown sugar as closely as possible. Add half of maraschino cherries in-between and in the center of pineapples. Pour cake batter over cherries.
3
Repeat steps with remaining ingredients filling cake pans equally.
4
Bake according to directions on box.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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