The best delicious Pineapple Upside Down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Upside Down Cake recipe today!
Hello my friends, this Pineapple Upside Down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Upside Down Cake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Upside Down Cake.
What Makes This Pineapple Upside Down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Upside Down Cake.
Ready to make this Pineapple Upside Down Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 Box yellow cake mix
1 Box lemon instant pudding
4 Eggs
1 c Water
1/2 c Crisco cooking oil
1 Stick butter or margarine
1/3 c Brown sugar
1 cn (large) crushed pineapple
12 Maraschino cherries; halved
Heat oven to 350 degrees. Melt butter in 9 X 13 pan and add brown sugar.
Mix well. Drain pineapple well and spread evenly on butter/sugar mixture.
Combine cake mix, pudding, eggs, water and oil; mix at medium speed for
2-3 minutes. Using a wire whip, beat for at least 25-30 strokes before
pouring batter into 9 X 13 pan.
Bake for 35-40 minutes at 350 degrees. Cool cake for 5 minutes before
turning it over. Cut into 24 squares and garnish each square with half of
a maraschino cherry.
From a book of my mother’s (Judy Hosey) titled Senator Richard Matsuura’s
Favorite Recipes, mostly Japanese and Hawaiian. Downloaded from Glen’s MM
Recipe Archive,
Yields
246 Servings
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