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Glazed Pineapple Upside-down Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1  can  sliced pineapple in juice, (20 oz.)
1  package  vanilla flavor pudding and pie filling, (4 serving size)
10    Walnut halves or maraschino cherry halves
1/2  cup  firmly packed brown sugar
1  package  yellow cake mix, (2-layer size)
1  package  vanilla flavor instant pudding and pie, (4 serving size)
    -- filling
4    Eggs
1  cup  water
1/4  cup  oil

Drain pineapple, reserving juice. Combine pudding mix and pineapple juice; set aside. Arrange pineapple slices in bottom of 13x9 inch pan; place walnuts or cherry half in center of each. Pour pudding mixture over pineapple. Sprinkle with brown sugar. Combine cake mix, instant pudding mix, eggs, water and oil in large mixer bowl. Pour over pineapple mixture in pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tester inserted in center comes out clean and cake begins to pull from sides of pan. Do not underbake. Cool in pan 5 minutes. Invert onto serving platter and let stand 1 minute; then remove pan. Serve warm. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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