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Home > Desserts > Cakes
Pineapple Upside-Down Cake
Serves: 8
Ingredients:
- 1 20 oz.(570 g) can sliced pineapples in syrup
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 10 maraschino cherries
- 1/4 cup chopped walnuts, pecans, or nut of your choice
- 1 16 oz (450 g) package pound cake mix
Drain the pineapple, reserving the syrup (about 3/4 cup). Melt the butter
in a 10 in (25 cm) cast iron skillet over medium heat. Stir in the brown
sugar until just melted and remove from heat. Arrange the pineapple slices
in the sugar mixture, placing a cherry in the center of each slice and
sprinkling the chopped nuts in the remaining spaces. Prepare the cake
according to the package directions, using the reserved pineapple syrup in
place of milk or water. Pour the batter over the pineapple in the skillet
and bake in a pre-heated 350F (180C) for 45 minutes, or until the cake
tests done. Cool in the pan for 5 to 10 minutes, then invert onto a serving
plate.
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