Pineapple Upside Down Cake


We always get these wonderful treats from Mrs. Reddell (Dr. Reddell’s Mom), It truly makes our days better! We thought we would start sharing these amazing recipes with all of you!!

1/4 cup butter or margarine, melted
2/3 cup firmly packed brown sugars
1 (20 ounces) can sliced pineapple, drained
10-12 maraschino cherries
1/2 cup chopped pecans
1 (18.25 ounce) package yellow cake mix without pudding
Cream cheese frosting

-Combine brown sugar and butter: spread evenly into 2 greased 9-inch round cake pans. Arrange pineapple slices, cherries and pecans on top

-Precare cake mix according to directions, pour batter gently into pans so you don’t disturb your fruit and nuts. Bake at 350 degrees for 30-40 minutes or until a wooden toothpick inserted in the center comes out clean

– Cool pans on cookie rack, then turn one upside down on your cake plate. Frost. Then turn the second one upside down on your cake plate. Frost both sides, but DO NOT frost the top.


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