Pineapple Upside Down Cake! This is my daughter Joyce’s recipe . Oh my goodness! It is so delicious with the caramelized butter, brown sugar, and fruit juices! The cake is light and flavorful! Not to mention it has Pineapples and Cherries!! Yummy!
12 Pineapple Slices, This will be 2-3 cans
12 Maraschino cherries, stems removed
3 Tablespoons Butter, melted
1/2 Cup Brown Sugar, packed
1 Box Yellow Cake mix
1 Box Vanilla Instant Pudding
1 Cup Pineapple juice, From cans
1/2 Cup Vegetable Oil
3 Whole Eggs
Directions to make Pineapple Upside Down Cake:
Preheat Oven to 350
Add melted butter to cast iron skillet or 9 inch round cake pan
Sprinkle Brown Sugar over melted butter
Place Pineapple in whatever pattern you like adding cherries either to the center or between slices or both!
Mix Cake mix with Pineapple Juice, pudding, vegetable oil and eggs
Pour over Pineapple
Bake 40-45 minutes until toothpick comes out clean
Let cool 5-10 minutes, flip on to plate
Do not let cool more than this or you will NEVER get it out!