In a large bowl, beat egg yolks until thick and lemon. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). 1 box yellow cake mix.
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Spread and smooth batter using an offset spatula.
Prepare the cake mix as directed on the package, substituting pineapple juice for some of the water.
Web place a cherry in the center of each pineapple slice.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Square baking pan, combine butter and brown sugar.1 can pineapple slices, 1 jar cherries, 1 cup brown sugar.
A classic favorite using canned pineapple and maraschino cherries, this retro cake is served upside down and perfect any time of year.Each bite is little treasure chest of flavor — tender cake, mingled with the sweet and slightly tangy notes of pineapple and cherry. Web gently pour the batter over the pineapple and cherries in the pan and smooth the batter out.Web preheat oven to 375°.
Slowly pour the cake batter over the pineapple slices and cherries.
Place the cake into the preheated 350⁰f oven and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.Remove from the oven and cool cake for 4 to 5 minutes. Drain pineapple, reserving 1/3 cup juice.Its juices seep down into the cake, adding even more luscious flavor and texture.
Web this pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping.Remove cake from the oven and let cool on a wire rack for 15 to 20 minutes.
