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Pineapple Upside-Down Cake Recipe

Photo by: Taste of Home

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"Here's a traditional dessert that's been updated with packaged items for convenience," explains Karen Ann Bland from Gove, Kansas.

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12-15 Servings
Prep: 10 min. Bake: 45 min.

Ingredients

1/4 cup butter, melted
1 can (20 ounces) sliced pineapple
10 pecan halves
1 jar (12 ounces) apricot preserves
1 package (18-1/4 ounces) yellow cake mix

Directions

Pour butter into a well-greased 13-in. x 9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices.
Prepare cake batter according to package directions; pour over pineapple.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a large serving platter. Cool sightly; serve warm. Yield: 12-15 servings.

Pineapple Upside-Down Cake published in Quick Cooking March/April 2004, p41

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