PINEAPPLE UPSIDE DOWN CAKE
Not a lot to say about it. It's a pretty classic recipe.
Provided by Tosha Ware
Categories Cakes
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 325. Place butter in a 9 inch cake pan and melt the butter in the oven as it warms. When melted, sprinkle the brown sugar evenly over the butter.
- 2. Place one pineapple ring in the center of the pan, and around half rings around the rest of the pan. Place a cherry in the middle of all the the pineapples. Coat the inside with cooking spray. Set aside.
- 3. Combine the cake mix and pudding mix in a medium mixing bowl. Add the reserved pineapple juice and milk. The combination of the two should equal one cup. Measure the pineapple juice first, then add enough milk to make 1 1/4 cup. Add the eggs and vegetable oil, and mix until fully blended. Pour the batter evenly over the pineapple and cherries.
- 4. Bake for about 45 minutes, until an inserted toothpick comes out clean. Cool the cake for about 10 minutes before running a knife around the edges of the pan. Invert onto a serving plate and slice.
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