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In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Cake, Pies & Dessert Recipes
ÉclairsJewish Coffee Cake Recipe
Applesauce Caramel Cake Recipe
Carrot Cake Recipe
Pineapple Upside-Down Cake Recipe
Blueberry Buckle Cake Recipe
Rhubarb Crisp Recipe
Apple Crisp Recipe
Bread Pudding Recipe
Pie Crusts Recipe
Apple Pie Recipe
Blueberry Pie Recipe
Fresh Peach Pie Recipe
Canned Peaches Pie Recipe
Lemon Meringue Pie Recipe
Pecan Pie Recipe
Pumpkin Pie Recipe
Rhubarb Strawberry Pie Recipe
Caramel Coconut Flan Recipe
Cheesecake Recipe
Grandmas Fried Pies Recipe
Mini Tarts Recipe
Ginger Cookies Recipe
Soft Chocolate Chip Cookies Recipe
Oatmeal Cookies Recipe
Brownies Recipe
Pineapple Upside-Down Cake
This recipe for Pineapple Upside-Down Cake is baked in cast iron pan.
1/3 cup butter
½ cup brown sugar
20 oz can sliced pineapple drain and reserve juice
maraschino cherries
3 eggs
1 box yellow cake mix
Preheat oven to 350. On stovetop, heat a 10 or 11 inch well seasoned cast iron skillet enough just to melt butter and remove from heat.
Sprinkle brown sugar evenly over bottom of pan, using a fork to spread it out. Place pineapple slices into the brown sugar and insert cherries in between slices and in the centers.
Mix up cake mix according to package except using the reserved pineapple juice instead of water.
Carefully pour cake mix into pan and bake for 45 – 55 minutes or until toothpick comes out clean.
Remove from oven and let stand 10 minutes in the pan. Invert cake onto serving plate. Use a very thin spatula or knife to gently replace any topping that stuck to pan while warm.
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