Johnny's Pineapple Upside Down Cake Recipe

2      Reviews by:    Adam Johnson   Johnny's Pineapple Upside Down Cake Recipe uses canned crushed and sliced pineapple, yellow cake mix, merichino cherries, brown sugar and butter to make this absolutely delicious pineapple upside down cake recipe. Food Category:    Cakes and Tortes Cuisine Origin:    Southern    Servings:8 Nutrition facts:379 calories5.1 grams fat Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 15 Minutes

INGREDIENTS

• 1 box yellow cake mix
• 4 merichio cherries
• butter or margarine, to coat cake pans
• 4 Tbl. brown sugar
• 1 8.25-ounce can crushed pineapple
• 1 8-ounce can sliced pineapple

DIRECTIONS

• Coat well the bottom and sides of 2 9-inch cake pans. Place 2 Tbl. brown sugar onto the bottom of each cake pan. Spread brown sugar to cover the bottom of each cake pan. (Sugar will not make a solid layer on the entire bottom of pans.)
• Drain the pineapple juice from each can of pineapple into a measuring cup. Using the top of the can if possible, squeeze as much juice out of the crushed pineapple as possible. The juice should be approximately 1 cup. Most cake mixes will require 1 cup of water. Replace the 1 cup of water requirement with the 1 cup of pineapple juice when mixing the cake mix. If pineapple juice is not 1 cup, or the amount of water required by the cake mix instructions is more than one cup, add water to the pineapple juice to achieve the amount of liquid required by the instructions. Prepare yellow cake mix batter according to package instructions replacing the water requirement with the pineapple juice. Set aside.
• Preheat oven to temperature specified on cake mix box. Place the crushed pineapple onto the bottom of one of the cake pans. NOTE: make note of which cake pan has the crushed pineapple as it will be the bottom layer of the cake. Spread the crushed pineapple to cover the bottom of the cake pan. Place 4 pineapple slices onto the bottom of the other cake pan, on top of the brown sugar, placing the slices so they do not overlap. Place one merichino cherry into the hole of each pineapple slice.
• Pour 1/2 of the cake mix batter into each cake pan. Gently spread the batter to equally cover the bottom of the cake pans. Keeping in mind which cake pan is the crushed pineapple pan, bake cake according to cake box instructions. When cake is done, remove from oven and place on wire racks to cool. When cake layers are just barely warm to the back of your fingers, use a flat blade or spatula to loosen cake from sides of cake pans. Using the same utensil, gently push edge of cake toward center of cake pan to loosen the cake from the bottom of the cake pan - the cake will spring back. Continue pushing until you notice the cake "slide" inside the cake pan. Turn crushed pineapple layer onto cake plate. Turn pineapple slices cake layer onto top of other layer. Enjoy!

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