Pineapple Upsidedown Cake

Pineapple Upsidedown Cake

Community Classics .
Edited on Aug 17, 2007

I wanted to make a cake to send to a dinner. I tried to remember how my Mom used to make it. It turned out very well and everyone enjoyed it. I have been making it ever since. I send it to bake sales, church functions and have a lot of requests for it.


1 stick margarine
1 cup brown sugar
1 yellow cake mix, regular size
1 can crushed pineapple, drained, 20 ounces
1 jar maraschino cherries,halved


In a 10 inch iron skillet on medium heat, melt margarine add brown sugar, stir until mixed well together and melted.
Mix cake mix up according to box directions, but instead of all water, use pineapple juice.
If you do not have the correct amount of juice, use water for remainder of liquid called for.
Pour mixture over brown sugar and margarine, put in preheated 350 degree oven for 30-45 minutes or until toothpick inserted in cake comes out clean.
Remove frome from oven and carefully turn skillet over onto a cake round or plate two inches larger than it is. If some pineapple remains in skillet, scrape out right away and put on top of cake.
Top with maraschino cherry halves in any design that you prefer.

Not a NESTLÉ®-tested recipe.

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