Ingredients for Vicki's Pineapple Upside Down Dream Cake
- Pineapple Slices In Juice
- 1 cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter
- 1/2 cup chopped pecans or walnuts
- 4 large eggs
- Cold Water
- Maraschino Cherries
- Yellow Cake Mix
- Dream Whip
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How to Make Vicki's Pineapple Upside Down Dream Cake
- Preheat oven to 350°F (175°C).
- Drain one 20-ounce can of pineapple slices, reserving 2 tablespoons of the juice.
- In a 13x9 inch baking pan, combine 1 cup (2 sticks) of unsalted butter and 1 cup packed light brown sugar. Melt over low heat, stirring until smooth.
- Arrange the pineapple slices in the pan, cut-side up. Place a maraschino cherry half in the center of each pineapple slice.
- Sprinkle the reserved pineapple juice and 1/2 cup chopped pecans or walnuts evenly over the pineapple.
- In a large bowl, combine one 15.25-ounce box of white or yellow cake mix, 1 (3 ounce) package Dream Whip, 4 large eggs, and 1 cup water. Beat with an electric mixer on medium speed for 4 minutes, until well combined.
- Carefully pour the cake batter over the pineapple mixture in the prepared pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top should also spring back when lightly pressed.
- Let the cake cool in the pan for 10 minutes. Then, invert onto a serving plate and let it stand for another minute before removing the pan.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
217g
Fat
29g
Carbs
24g
