ugar over margarine.
Arrange pineapple slices on top.
Place
deep 8-inch round cake pan with parchment paper. For
Drain peaches; reserve 1/3 cup liquid.
Melt margarine in a 9-inch round cake pan.
Stir in brown sugar and water.
Arrange peaches and cherries in pan.
Spoon upside-down cake batter over peaches.
Bake at 350\u00b0 for 30 to 35 minutes or until wooden pick inserted near center comes out clean.
Cool on wire rack 5 minutes. Loosen sides; invert onto plate.
Serve warm.
Makes 8 servings.
Pour the first four ingredients into a shaker of ice.
Shake then strain into a martini glass.
Drop in a cherry, and you've made an Upside-Down Pineapple Martini without even turning on the oven!
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Take oblong pan, melt butter in it.
Sprinkle brown sugar on melted butter.
Place 12 pineapple rings on bottom of buttered pan and put cherries inside rings of pineapple.
Mix cake mix and pour over pineapple and cherries.
Bake 35 minutes or until brown.
Turn upside-down on cake box.
venproof skillet or 9-inch cake pan.
Stir in brown
nd stir. Arrange drained sliced pineapple on top of sugar. Fill
Melt butter in\tlarge
baking
pan.
Spread brown sugar evenly in pan
and
arrange pineapple slices on sugar, filling in spaces with
pecans.
(You
can
add maraschino cherries in the pineapple centers.)
Mix
flour,
baking
powder
and salt together.\tBeat egg yolks until light, adding sugar gradually. Add pineapple juice and
flour.
Fold\tin
stiffly beaten egg whites.\tPour batter over pineapple.
Bake in 375\u00b0 oven for 30 to 35 minutes.
Turn upside down on cake plate.
hite chocolate chips.
Prepare cake mix as directed, in a
Melt the butter in a large pan.
Spread brown sugar evenly in skillet and arrange pineapple slices on sugar, filling in spaces with nuts.
Sift the flour, baking powder and salt together.
Beat egg yolks until light, adding sugar gradually.
Add pineapple juice and sifted flour.
Fold in stiffly beaten egg whites.
Pour batter over pineapple.
Bake in moderate oven (375\u00b0) for 30 to 35 minutes.
Turn upside down on cake plate.
Serve with whipped cream, if desired.
Drain pineapple and add juice to cake mix for the liquid; mix according to directions.
In large casserole dish or large pan, melt butter.
Add brown sugar.
Stir until sugar is well wet. Layer pineapple.
Add nuts and cherries, then pour on cake mix. Bake 30 to 40 minutes at 350\u00b0 until cake springs back.
Turn upside-down on cake plate and lift slowly.
Prepare 9 x 12 inch cake pan by greasing and flouring the sides.
Mix cake as directed on box.
Put sugar and butter in pan and bring to boil.
Pour sugar mixture in cake pan and arrange pineapple slices on top of sugar mix.
Put cherries in center of pineapple slices.
Pour batter over pineapple.
Bake at 350\u00b0 for 40 - 50 minutes.
Remove from oven, cool 5 minutes, and turn upside down on cake plate.
Bake cake to box directions.
Pack light brown sugar in bottom of cake pan.
Place pineapple over brown sugar, 7 or 8 slices, depending on cake size.
In middle of pineapple hole, put a whole cherry.
Cover with cake batter and bake at 350\u00b0, until a toothpick is clean.
When cake is nearly cool, turn upside-down in cake dish.
Preheat oven to 350\u00b0.
Melt butter in square pan.
Sprinkle brown sugar in pan.
Arrange pineapple and cherries over sugar mixture.
Mix cake as directed on label.
Pour batter in pan. Bake for 50 minutes.
Turn upside-down on cake plate.
Melt butter and brown sugar in a large skillet.
Place pineapple slices in the bottom of the skillet.
Place the cherry halves in the center of the pineapple.
Mix the other ingredients together and pour into the skillet.
Bake at 350\u00b0 until done, approximately 35 minutes.
Turn cake out of skillet.
Melt butter in a 9 x 9-inch pan. Spread brown sugar evenly on top. Arrange pineapple slices on sugar. Fill spaces with nuts, if desired. Mix flour, baking powder and salt. Beat egg yolks until light and add sugar gradually. Add pineapple juice and flour mix. Fold in stiffly beaten egg whites. Pour batter over pineapple. Bake at 375\u00b0 for 30 to 35 minutes. Turn upside down on cake plate.
Melt butter slightly in heavy 10-inch skillet.
Spread with brown sugar and layer of pineapple rings.
Blend remaining ingredients well.
Fold in 3 stiffly beaten egg whites.
Pour over mixture in skillet and bake at 350\u00b0 for approximately 1 hour.
Test with toothpick.
Turn upside down on cake platter.
Melt butter in 10 inch skillet.
Spread brown sugar evenly in pan and arrange pineapple slices on sugar.
Put cherries in centers of slices and fill in spaces with pecan halves.
Sift dry ingredients.
Add beaten egg whites.
Pour batter over pineapple. Bake at 375 degrees for 30-35 minutes.
Turn upside down on cake plate. 1 10 inch cake.
Dump both ingredients into a bowl and mix until smooth.
Pour into an angel food cake pan. Do not grease the pan!
Bake according to package directions for plain angel food cake.or until toothpick comes out clean and top is golden brown.
Cool and remove from pan by placing hole over a bottle upside down.