Thursday, January 25, 2007

Pineapple Upside Down Cake

I made this for Christmas Eve (my birthday cake) I don't use the walnuts or a specific cake mix, I do use whole cherries, it was icky enough pulling the stems off!

Pineapple Upside Down Cake
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, in natural juice
Maraschino cherries, halved and drained
Walnut halves
1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 package (4-serving size) vanilla instant pudding and pie filling mix
4 eggs
1 cup water or drained pineapple juice
1/2 cup oil

1. Preheat oven to 350 degrees

2. For topping, melt butter in 13x9x2 inch pan in oven. Remove from oven. Stir in brown sugar. Spread to cover bottom of pan. Arrange pineapple slices, maraschino cherries (place upside down in center of pineapple slices) and walnut halves in pan. Set aside.

3. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in pan. Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Invert onto serving plate.