Pudding-Glazed Pineapple Upside-Down Cake
"From one of my church cookbooks. This is a delicious cake, and the pudding makes it a very rich treat."
- Ready In:
- 1hr 21mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 (20 ounce) can pineapple slices in juice
- 1 (3 ounce) box package instant vanilla pudding
- 10 walnut halves
- 10 maraschino cherries, halves
- 1⁄2 cup firmly packed brown sugar
- 1 (18 ounce) box yellow cake mix
- 1 (3 ounce) box instant vanilla pudding
- 4 eggs
- 1 cup water
- 1⁄4 cup oil
directions
- Drain pineapple. (Reserve juice!).
- Combine 1 package of pudding mix and pineapple juice.
- Set aside.
- Arrange pineapple slices in bottom of 9x13" pan.
- Place walnut and/or cherry halves in center of each ring.
- Pour pudding and pineapple juice mixture over pineapple rings.
- Sprinkle with brown sugar.
- Combine cake mix, the other package of instant pudding mix, eggs, water and oil in large mixer bowl.
- Blend.
- Beat at medium speed on electric mixer for 4 minutes.
- Pour over pineapple mixture in pan.
- Bake at 350 for 55-60 minutes until cake tester inserted in center comes out clean and cake begins to pull from sides of pan.
- Do not underbake!
- Cool in pan for 5 minutes.
- Invert onto serving platter and let stand 1 minute.
- Remove pan.
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Reviews
-
I was going to post this EXACT recipe. I have been making this cake this way for about 20 years!! I finally found the little paper I cut out of a magazine that many years ago and wanted to post it here and to my surprise it was already here word for word!! Thanks, RJ.
RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio
