| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Brown sugar (packed) |
| 1 |
cn |
(8 1/2 oz) pineapple slices, drained & cut into halves |
|
|
Marshino cherries |
|
|
Pecan halves |
| 1 |
pk |
Yellow cake mix |
INSTRUCTIONS
Heat oven to 350*. Melt butter over low heat in layer pan, 9 x 1 1/2".
Sprinkle brown sugar evenly over butter. Arrange pineapple halves,
cherries, & pecans over sugar mixture. Prepare cake mix as directed on
package. Pour half the batter**** ( about 2 1/2 C) evenly over fruit in
pan. Bake 35 to 45 minutes or until wooden toothpick
inserted in center comes out clean. Invert at once onto serving plate.
Leave pan over cake a few minutes. Serve warm, plain or with whipped cream.
**** Bake remaining batter in 8 or 9" layer pan as directed on package. Use
as desired or just freeze for later date. ( I just usually make a second
pineapple upside down cake at the same time, just double the above
ingredients except for the cake mix).
Posted to TNT - Prodigy's Recipe Exchange Newsletter by LorTravel@aol.com
on Mar 1, 1997.
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