CHOCOLATE PINEAPPLE-CHERRY-PECAN UPSIDE DOWN CAKE
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!
Provided by Lunchmeat
Categories Dessert
Time 55m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Roughly chop the remaining pineapple slices.
- 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.
- 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.
- Let cool slightly in pan then invert cake onto a platter.
Nutrition Facts : Calories 336.6, Fat 17.3, SaturatedFat 2.6, Cholesterol 30.2, Sodium 318.5, Carbohydrate 45.1, Fiber 2.5, Sugar 18.9, Protein 4.1
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