Pineapple Upside Down Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love this cake. It is so easy to make and even easier to eat. Hope you enjoy! Ingredients:
topping |
1/2 cup (1 stick) butter |
1 cup firmly packed brown sugar |
1 (20 oz) can pineapple slices, dry slices and save juice |
maraschino cherries |
cake |
1 pkg yellow cake mix |
1 (3.4 oz) pkg vanilla instant pudding and pie filling |
1/2 cup flaked coconut |
4 large eggs |
enough water and pineapple juice to make 1 cup |
1/2 cup oil |
Directions:
1. Preheat oven to 350°F.
2. For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices and Maraschino cherries in skillet. Set aside.
3. 3.For cake, combine cake mix, pudding mix, coconut, eggs, water/juice mixture and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.
4. 4.Bake at 350 ºF for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes and invert onto serving plate.
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