Pineapple upside-down cake with roasted crushed
Pineapple upside-down cake with roasted crushed pecans..and roasted pecans. Made in my cast iron skillet. Adding some butter pecan ice cream when served.
- Ingredients:
1 can of pineapple slices (reserve ALL the juice )
Maraschino cherries
Pecans.
2/3 stick of butter
1/2 cup (or so )light brown sugar
1/2 cup (or so)..I don’t measure it..
- Directions:
Put butter in skillet with brown sugar..heat on low heat to melt butter and sugar.
Arrange pineapple. Cherries in the center..arrange pecans around pineapple I chopped some in processer and sprinkle around
1 yellow cake mix
1/2 pkg.of vanilla instant pudding
4 large ROOM TEMPERATURE eggs
1/2 cup oil
1 cup of the juice from the pineapple can…
I added a few TBS. of the cherry juice too. Pour over the brown sugar and pineapples in the skillet. Bake at 350° for roughly 35-45 mins
If you use a cast iron skillet. ..keep an eye on it not get too brown
I turned my oven down to 325° about 20 mins in.
Enjoy.