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Pineapple Upside Down Cake


  • 1 can sliced pineapple (20 oz.)
  • 2 packages (4-serving size) instant vanilla pudding
  • 10 maraschino cherry halves
  • 1/2 cup firmly packed brown sugar
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  • 1 (2-layer size) pkg. yellow cake mix
  • 4 eggs
  • 1 cup water
  • 1/4 cup oil


Drain pineapple, reserving juice. Arrange slices in a 9x13 inch pan. Place cherry half in center of each. Combine one package pudding mix and pineapple juice. Pour over pineapple and sprinkle with brown sugar. Combine cake mix, one package pudding mix, eggs, water and oil in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Pour into pan.

Bake at 350 degrees F for 55-60 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not under bake. Cool in pan 5 minutes.

Invert onto platter and let stand one minute; then remove pan. Serve warm with Cool Whip or ice cream.

By Robin from Washington, IA


Pineapple Upside Down Cake

This recipe may also be used with thinly sliced fresh apples, canned peaches, canned apricots, bananas, add some walnuts, pecans or almonds on top of the fruit. (03/31/2010)

By grnidengr


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