Easy Pineapple Upside-Down Cake
Here's a traditional recipe for pineapple upside down cake that's been updated with packaged items for convenience. —Karen Ann Bland from Gove, Kansas
Ingredients
- 1/4 cup butter, melted
- 1 can (20 ounces) DOLE sliced pineapple
- 10 pecan halves
- 1 jar (12 ounces) apricot preserves
- 1 package yellow cake mix (regular size)
Reviews
This cake is so good and moist! I greased the pan with butter because I did not have any shortening on hand and the cake came out of the pan perfectly. I used peach-apricot preserves and substituted a maraschino cherry for the pecan.
My husband is in love with this cake. I didn't have pecans, so I just did cherries.
Even though I only had plum jam & hazel nuts it still turned out great! I also used fresh pineapple because that is what I had!
I have made this cake 4 to 5 times. The best way to get it out of the pan without harming the cake is to line the pan with wax paper. it comes out smooth as silk. Family and friends love it
This is quite tasty.
This is quite tasty.
This is quite tasty.
Easy to make. Easy to bake. But when I had to immediately "invert" it after pulling it out from the oven I had the most difficult time and my cake ended up in three separate pieces! Horrible to the eyes. However, it had good flavor and so I didn't stress about it. I think the directions should be a little more specific on HOW to invert it.
THIS IS SOOOO GOOD! Really best cake of this kind I have ever made. Really easy and extremely moist. Only change I made was to use cherries rather than pecans in the centers of the pineapple (personal preference). Hubby really raved about this cake. Am making again today for a party tomorrow!
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