DEBORAH'S PINEAPPLE UPSIDE DOWN CAKE
When I was about 3 years old I remembered my mother use to make a pineapple upside down cake in an iron skillet. So one boring afternoon trying to recapture my childhood, I put together this from my own imagination of what a pineapple upside down cake should be. This is NOT your Momma's Pineapple Upside Down Cake!
Provided by Deborah English
Categories Cakes
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Spray a tube pan thoroughly with Pam.
- 2. Open pineapple and cherries drain juices off and keep for later.
- 3. In the bottom of tube pan pour about ¾ cup of brown sugar (more or less) Spread it out to cover the whole bottom of the pan.
- 4. Then on top of the sugar, layer the pineapple evenly, then the cherries, coconut, and pecans.
- 5. In a separate mixing bowl, mix the cake mix according to the directions . EXCEPT exchange the fruit juice for the water in the mix(Use same measurement), continue to mix according to the directions.
- 6. Pour the batter on top of the layers in the tube pan, spread it evenly.
- 7. Bake at 375 for 34 to 44 minutes, until the cake is done by checking with a toothpick.
- 8. When finished baking run a knife around to loosen and flip upside down onto a plate! Eat warm or wait till cool
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