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Cool the pineapple upside-down cake on a cooling rack for 5 minutes. Losen the edges with a butter knife. Invert the pineapple cake onto a cutting board or platter. Leave the skillet over the cake for a few minutes to allow the brown sugar glaze to drizzle over the cake. Slice and serve warm or cold.
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If you prefer to use a round cake pan, use a 10-inch cake pan. 2. Place your pineapple rings and maraschino cherries on top of the brown sugar. (You can add more cherries between pineapple rings if you like!) 3. Make your yellow cake mix according to directions, replacing the water with the reserved pineapple juice.
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Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs. * The cake box may call for oil but replace it with the ¼ cup of melted butter.
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Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. 3. Bake 40 to 46 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.
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Instructions. Preheat the oven to 350F. Pour melted butter in a non-stick 9x13 baking pan and distribute evenly so the bottom of the pan is coated with butter. Sprinkle the brown sugar over the melted butter. Add the pineapple chunks to the pan and distribute them in an even layer.
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Preheat oven to 350 degrees F. Using an 8-inch round layer cake pan, melt butter in the oven. Sprinkle brown sugar over the melted butter. Place one pineapple slice in the center of the pan, then arrange the remaining slices around it. Place cherries in the center of each pineapple slice.
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Preheat oven to 350 degrees F. Grease the sides of a 9×13-inch pan with cooking spray. Pour melted butter into the pan and sprinkle with brown sugar. Arrange the pineapple slices and cherries on top of the brown sugar. In a large bowl, combine the cake mix with water, oil and eggs.
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Pour the cake batter over the pineapples. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in the pan for about 5 minutes. Run a knife along the edge of the pan. Turn the cake upside down onto a tray. Leave the pan on top of the cake for about 1-2 minutes.
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Carefully dollop and spread the batter onto the pineapple in the pan. Step. 6 Bake for 50 minutes. Place a piece of foil on top of the cake to prevent excess browning and bake until a wooden pick comes out clean, 15 to 20 minutes more. Remove the foil and let the cake cool in the pan on a wire rack for 10 minutes.
Pineapple UpsideDown Cake Recipe Gluten free yellow cake, Gluten
Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl. Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy. Eggs: Add eggs one at a time, beating for 20 seconds in between.
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Place a cherry in the center of each pineapple slice. Prepare the cake mix as directed on the package, substituting pineapple juice for some of the water. Slowly pour the cake batter over the pineapple slices and cherries. Bake at 350 for 45 minutes or until a toothpick inserted in the cake comes out clean.
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Instructions. Preheat oven to 350 degrees (325 for dark or nonstick pan) Spray 2 8″x3″ cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.
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Preheat oven to 325 degrees F. Sift the cake mix into your mixing bowl. Add all of the other ingredients: instant vanilla pudding, 4 eggs, ½ cup pineapple juice, ½ cup milk, ½ cup vegetable oil, and vanilla extract. Mix at medium speed for one minute. Scrape the sides and bottom of the bowl and mix one more minute.
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Set the pan aside. In a large bowl, combine the cake mix, pudding mix, sour cream, vegetable oil, eggs, vanilla, and reserved pineapple juice. Beat with an electric mixer at low speed for about 30 seconds, then increase speed to medium and beat for 2 minutes. Pour the batter evenly over the pineapple slices in the pan.
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Add the cherries. Prepare the Cake Batter: In a mixer bowl, mix cake mix, pineapple juice, oil, eggs and vanilla on medium speed for about 2 minutes. Pour the cake batter into the pan over the pineapple. Add cake mix to a mixing bowl. Add in the wet ingredients. Stir until combined.
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Set aside for now. In a mixing bowl, prepare the cake mix by combining boxed mix, with 2 eggs, oil and the 1 cup of pineapple/water. Once the butter has melted in your pan, remove it from the oven. Sprinkle the brown sugar evenly on to the bottom. Then place the drained pineapple slices over the brown sugar.