Easy Pineapple Upside Down Cake

Recipe by Hopkins82
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12-20
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box yellow cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1
    cup water (plus reserved pineapple juice to make as much liquid as called for by your cake mix)
  • 1
    (15 ounce) can pineapple chunks, drained and juice reserved or (15 ounce) can pineapple rings
  • 1
    cup maraschino cherry, drained
  • 1
    cup packed brown sugar
  • 12
    cup butter or 1/2 cup margarine
  • 12
    cup chopped pecans or 1/2 cup walnuts
  • 13
    cup shredded coconut
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Take and seperate juice from pineapple, reserve for later.
  • Melt butter in small bowl in microwave. Take melted butter and fully coat a 13x9 dish (sides included, use all of butter).
  • Sprinkle sugar on bottom of dish, place pineapple rings or chunks were desired, then sprinkle the nuts, cherries, and coconut evenly over sugar and pineapple.
  • Combine water and drained syrup.
  • Prepare packaged cake as directed using the mixed water/syrup as the needed liquid.
  • Pour cake mixture in dish over sprinkled toppings and fruit.
  • Bake at 350 for 35-40 minutes or until done.
  • Cool 5-10 minutes before inverting cake onto serving pan.
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