Glazed Pineapple Upside-Down Cake Recipe
1 can sliced pineapple in juice — (20 oz.)
1 package vanilla flavor pudding and pie filling — (4 serving size)
10 Walnut halves or maraschino cherry halves
1/2 cup firmly packed brown sugar
1 package yellow cake mix — (2-layer size)
1 package vanilla flavor instant pudding and pie — (4 serving size)
— filling
4 Eggs
1 cup water
1/4 cup oil
|Drain pineapple, reserving juice.
Combine pudding mix and pineapple juice; set aside.
Arrange pineapple slices in bottom of 13×9 inch pan; place walnuts or
cherry half in center of each.
Pour pudding mixture over pineapple.
Sprinkle with brown sugar.
Combine cake mix, instant pudding mix, eggs, water and oil in large mixer
bowl.
Pour over pineapple mixture in pan.
Bake at 350 degrees for 55 to 60 minutes, or until cake tester inserted
in center comes out clean and cake begins to pull from sides of pan. Do
not underbake.
Cool in pan 5 minutes.
Invert onto serving platter and let stand 1 minute; then remove pan.
Serve warm.
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