Without Fail preparing recipe PineApple Upside Down Cake with 7 ingredients and 4 stages of easy cooking, which is fast and tasty.
Without fail making ultimate PineApple Upside Down Cake easy, delicious, practical.
Good Afternoon all, at this time you can prepare recipe PineApple Upside Down Cake with 7 ingredients and 4 steps. Below this is how to cook, please read carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 4 stages of easy cooking PineApple Upside Down Cake.
Ingredients all PineApple Upside Down Cake
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Prepare 1/4 Cup : Butter Margarine or.
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Prepare 1 Cup : Brown Sugar.
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Needed 20 Ounces : Pineapple slices in juice , drained , juice reserved.
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Needed 1 Cup : Cherries without stems , drained.
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Prepare 1 : yellow cake mix Betty Crocker ® SuperMoist ®.
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Needed : Oat Vegetable.
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Prepare : Eggs.
If all ingredients PineApple Upside Down Cake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking PineApple Upside Down Cake
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Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar..
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Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries..
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Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over..
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Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator..
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