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    You are in: Home / Recipes / Chocolate Pineapple-Cherry-Pecan Upside Down Cake Recipe
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    Chocolate Pineapple-Cherry-Pecan Upside Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Lunchmeat's Note:

    My husband, who I affectionately call Meathead, came up with this recipe. I bake this cake for him and his lunch pals, as well as for our neighbors who don't cook/bake much anymore. They all seem to really like it!

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    Serves: 14



    Units: US | Metric


    1. 1
      Grease and flour a bundt pan. Lay pineapple slices in bottom of pan (mine held six slices), then put a maraschino cherry in the middle of each slice.
    2. 2
      Roughly chop the remaining pineapple slices.
    3. 3
      Combine cake mix, extract, eggs and vegetable oil with mixer, until all cake mix is somewhat moist. Fold in, by hand, the pie filling, chopped pineapple and pecans.
    4. 4
      Spoon batter evenly over the pineapple slices in bundt pan. Bake at 350F for 40-50 minutes or until toothpick inserted in middle comes out clean.
    5. 5
      Let cool slightly in pan then invert cake onto a platter.

    Ratings & Reviews:


    Nutritional Facts for Chocolate Pineapple-Cherry-Pecan Upside Down Cake

    Serving Size: 1 (140 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 336.5
    Calories from Fat 155
    Total Fat 17.2 g
    Saturated Fat 2.5 g
    Cholesterol 30.2 mg
    Sodium 318.5 mg
    Total Carbohydrate 45.1 g
    Dietary Fiber 2.5 g
    Sugars 18.9 g
    Protein 4.1 g

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