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Two Layer Pineapple Upside Down Cake Recipe
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Canned sliced pineapple||40 Ounce, in unsweetened juice, undrained (Two 20 Ounce Cans)|
|Maraschino cherries||22 (Drained)|
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
Serving size: Complete recipe
Calories 4527 Calories from Fat 855
% Daily Value*
Total Fat 98 g150.1%
Saturated Fat 49.1 g245.5%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 3455 mg144%
Total Carbohydrates 903 g301%
Dietary Fiber 25.3 g101.3%
Sugars 683.2 g
Protein 25 g50.7%
Vitamin A 31% Vitamin C 192.6%
Calcium 26.1% Iron 11.6%
*Based on a 2000 Calorie diet
Heat each dish, uncovered, on full power 30 seconds or until butter melts.
Blend 1/2 of the brown sugar with the melted butter in each dish.
Spread mixture evenly over bottom of the cake dishes.
Drain pineapple juice into a measuring cup and reserve.
Arrange pineapple slices and cherries over the brown sugar mixture in each dish.
Prepare cake mix according to package directions, substituting the reserved pineapple juice for the liquid called for on the package.
Add water if necessary for full measure.
Pour 2 2/3 cups batter over pineapple slices in both dishes.
Heat each layer, covered with clear plastic wrap, on roast for 9 to 10 minutes or until wooden pick inserted in center comes out clean.
Invert one layer onto serving plate.
Invert the second layer on top of the first.