Upside Down Candied Pecan Pineapple Cake
Just came out of the oven… Upside Down Candied Pecan Pineapple Cake.
Ingredients:
- Cake mix (yellow), prepared (doubled)
- 1/4 cup butter
- 1.5 cups brown sugar
- 2 cups pecans
- Pineapple slices
- Maraschino cherries
Instructions:
- Heat oven @ 325.
- Prepare cake mix. (I doubled the cake mix). I used box cake (yellow) set aside. I don’t measure but I’ll do my best.
- Add about 1/4 c. Butter and a cup in a half of brown sugar to a cast iron pan.
- Melt on medium heat.
- Stir in about 2 cups of pecans.
- Keep stirring constantly for about 4 minutes, the mixture will start to bubble and stick together.
- Turn off heat and add pineapple and cherries.
- Pour prepared cake mix into the pan.
- Cook for about 37-44 minutes, until the center is cooked through.
- Remove from oven, let stand for 5 minutes.
- Slide knife around outer edges and then flip onto a round cookie sheet.
- And wallah
