Try this Pineapple Upside Down Cake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees. Melt butter in 9 X 13 pan and add brown sugar. Mix well. Drain pineapple well and spread evenly on butter/sugar mixture. Combine cake mix, pudding, eggs, water and oil; mix at medium speed for 2-3 minutes. Using a wire whip, beat for at least 25-30 strokes before pouring batter into 9 X 13 pan. Bake for 35-40 minutes at 350 degrees. Cool cake for 5 minutes before turning it over. Cut into 24 squares and garnish each square with half of a maraschino cherry. From a book of my mothers (Judy Hosey) titled
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 246 Servings | ||
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Calories: 24 | ||
Calories from Fat: 13 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 19.4mg | 1 % | |
Potassium 8mg | 0 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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