Pineapple upside-down cake

Pineapple upside-down cake

Ingredients/Components

• eggs - 4 item
• butter or margarine - 1/2 c
• water - 1 c
• firmly packed brown sugar - 1 c
• walnut halves - 1 item
• Crisco or Puritan oil - 1/2 c
• vanilla instant pudding and pie filling mix - 1 serving
• can pineapple slices, well drained - 1 oz
• maraschino cherries, halved and drained - 1 item
• Duncan Hines moist deluxe pineapple supreme cake mix

How to make pineapple upside-down cake:

Cake:1 pkg. Duncan Hines moist deluxe pineapple supreme cake mix1 (4 serving size) pkg. vanilla instant pudding and pie filling mix4 eggs1 c. water1/2 c. Crisco or Puritan oil Preheat oven to 350°.

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, maraschino cherries and walnut halves in skillet; set aside.

For cake, combine the cake mix, pudding mix, eggs, water and oil in a large mixing bowl; beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Invert onto serving plate. Makes 16 to 20 servings.

Tip: Cake can be made in a 13 x 9 x 2-inch pan. Bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cake is also delicious using Duncan Hines moist deluxe yellow cake mix.

Recipe categories: Desserts, Cakes, Pineapple.