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stacked pineapple upside-down cake

Name: stacked pineapple upside-down cake
Ingredients: 1/4 cup butter or margarine, melted; 2/3 cup firmly packed brown sugar; 1 (20 ounce) can sliced pineapple, drained; 1/2 cup chopped pecans; 1 (18.25 ounce) box yellow cake mix without pudding; 1/2 cup butter or margarine; 3 tablespoon milk; 2 cup sifted confectioners' sugar

Stacked Pineapple Upside-Down Cake Source: Recipe by: Mary Jo Angelo, Birmingham, Alabama - published in Southern Living Magazine - September, 1986 1/4 cup butter or margarine, mel...

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Ingredients8 items

Ingredients

1/4cupbutter or margarine, melted
2/3cupfirmly packed brown sugar
1(20 ounce) can sliced pineapple, drained
1/2cupchopped pecans
1(18.25 ounce) box yellow cake mix without pudding
1/2cupbutter or margarine
3tablespoonmilk
2cupsifted confectioners' sugar

Directions

1
Stacked Pineapple Upside-Down Cake Source: Recipe by: Mary Jo Angelo, Birmingham, Alabama - published in Southern Living Magazine - Septembe
2
spread evenly into 2 greased 9-inch round cake pans
3
Arrange pineapple slices, cherries, and pecans on top
4
Prepare cake mix according to directions
5
Pour batter into pans
6
bake at 350 degrees F for 30 to 40 minutes or until wooden pick inserted in center comes out clean
7
Remove immediately from pans, and cool completely on wire racks
8
Stack layers, pineapple side up, on serving plate

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