Mix cake as directed and set aside. Melt butter in sprayed 9x13 pan then add the brown sugar, remove from heat. Evenly place your fruit, top with nuts and cherries then prepared cake batter. Bake 35 minutes at 350 degrees F or until done. Immediately turn upside down on a cookie sheet, carefully remove the baking pan.
| Servings: | 15 |
| Time: | 15 Minutes Preparation Time 35 Minutes Cooking Time |
Source: food.com
By Ann from Loup City, NE
By
01/11/2011
Can't get much easier than this, Ann! I am not much of a dessert baker but I can do this ;-) Thanks for sharing the recipe!
This unusual cake is just wonderful for breakfast or brunch. The addition of cornmeal gives the cake a delicious taste and texture, and the layers of pineapple an extra boost. Served with eggs and a side of ham, it makes a fantastic meal.
Preheat the oven to 425 degrees F.
Melt 1/3 cup of butter in a heavy, round 10 inch iron or other oven proof skillet (cast iron is best). Stir in the brown sugar and cook over medium heat until the sugar is almost melted, spreading it evenly over the bottom of the pan. Pour out about 2 Tbsp. of the juice from the crushed pineapple and spread the remaining juice and pineapple evenly over the bottom of the pan. Sprinkle the pecans over, then arrange the pineapple rings evenly all over. Put a cherry in the middle of each pineapple ring. Set aside.
.In a large bowl, beat the remaining 2/3 cup of butter and the sugar until blended. Add the eggs and beat well. Stir together the dry ingredients. Add them to the butter-sugar mixture. Pour in half the milk and beat well. Add the remaining milk and continue beating until the batter is smooth and well blended. Beat in the 2 Tbsp. reserved pineapple juice. Spread the batter evenly over the pineapple mixture in the prepared pan.
Bake for about 25 minutes, or until the cake springs back when touched in the center. Remove from the oven and let stand about 5 minutes, then invert onto a serving platter. If any of the brown-sugar mixture clings to the skillet, scrape it off and spread it over the cake. Serve warm or cold.
Source: The Fannie Farmer Baking Book, by Marion Cunningham.
By Copasetic 1 from North Royalton, OH
Shared on: 11/18/2011
Melt butter in cake pan. Add brown sugar and let dissolve. Lay in slices of pineapple. Stir together a yellow cake mix, using pineapple juice with the water. Pour batter on top of pineapples. Bake at 350 degrees F. When cake is done, flip upside down onto a cookie sheet. When cake is cooled, add whipped topping.
By Robin from Washington, IA
By Judy
By Robin from Washington, IA
Preheat oven to 350 degrees F. Melt butter in 12 inch nonstick ovenproof skillet over low heat. Remove from heat; stir in sugar.
This is the 1925 winner of the Hawaiian Pineapple Co. Recipe Contest. I've had this recipe forever it seems, so have no idea where I obtained it.
Melt butter in 9x9 inch pan. Spread brown sugar evenly in pan. Arrange pineapple slices on sugar, filling in spaces with pecans.
Drain pineapple, reserving juice. Arrange slices in a 9x13 inch pan. Place cherry half in center of each.
Melt the shortening and butter in greased and floured 8 inch round pan. Add the brown sugar to the shortening and butter.
Like ThriftyFun on Facebook
2
0
