Pineapple upside down cake

This is a recipe from my brother-in-law. A great picnic cake. I’ve also posted his famous rib recipe.  It’s to die for!

Photo Sep 10, 5 58 33 PM

Ingredients

1/4 cup butter or margarine

1 cup packed brown sugar

1 can (20 oz) pineapple slices in juice, drained

1 box Betty Crocker® SuperMoist® yellow cake mix

Vegetable oil and eggs on cake mix box recipe

Heat oven to 350°F (325°F for dark or nonstick pan). Mix Yellow cake mix according to directions. Melt butter and brown sugar together. After you melt butter and brown sugar together, gently press in the bottom of your cake pan .Lay pineapples on the bottom of your pan as many as you can fit in flat. Pour yellow cake mix on top of sliced pineapples. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Place heatproof serving plate upside down onto pan; turn plate and pan over. Serve warm or cool. Store covered in refrigerator.

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3 thoughts on “Pineapple upside down cake

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