Tuesday, February 15, 2011

Pineapple pecan upside-down cake

Pineapple Pecan Upside-Down Cake (for a 12 inch oven)

½ cube Butter/Margarine
½ -3/4 cup brown sugar
1 20-oz can Pineapple slices (save the juice)
9 Maraschino cherry halves
½ cup pecan halves
1 cup chopped pecans
1 Yellow cake mix
3 eggs
1/3 cup oil
½ - 1 cup water

Melt Butter in the bottom of the Dutch Oven.
Sprinkle brown sugar evenly over the butter.
Place Pineapple slices over the mixture and place a cherry half inside each pineapple ring. Place pecan halves among the pineapple rings
Pour pineapple juice into a measuring cup and add water to make 1 ¼ cup
In a large bowl combine the cake mix, oil, eggs, juice/water and the chopped pecans. Stir well. Spoon mixture over the pineapple rings.
Bake at 350 for 30 – 40 minutes until cake is done
While hot turn out on lid or board.
Thanks to Cheri

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