Pineapple Upside Down Cake
To make a good Pampered Chef Cake I recommend using Pampered chef products from the catalog.
Ingredients:
- 1/2 cup of butter
- 1 cup of packed brown sugar
- 1 20 ounce can of undrained pineapple slices
- 5 drained maraschino cherries cut in half
- 1/2 cup chopped nuts (I like using pecans)
- 1 18.25 ounce package of yellow cake mix
- 3 raw eggs
- 1/3 cup of vegetable oil (canola works fine too)
- 1 cup thawed frozen whipped topping (Cool Whip)
Directions:
- Preheat your oven to 350°F. Melt butter in Executive 12-inch Skillet over low heat (don’t use stainless cookware). Remove from the skillet from the heat, then stir in some brown sugar until it is well blended.
- Use the pampered chef can opener to open the can of sliced pineapples. Then drain the can of pineapple slices, but keep the juice and set it aside. Arrange the pineapple slices over the brown sugar mixture in the Skillet. Place a cherry half in the center of each pineapple slice. Sprinkle the nuts over the brown sugar mixture, pineapples slices, and cherry halves.
- Add enough water to the pineapple juice so that it measures 1 1/3 cups liquid. In the Classic Batter Bowl, combine the cake mix, the pineapple juice, the 3 eggs and the oil. Use the Pampered Chef Whisk until well blended and smooth. Pour it over the fruit mixture that is in the skillet.
- Bake for 35 to 40 minutes or until wooden toothpick inserted in the center comes out clean. Remove the pampered chef cake from the oven and let it cool for 5 minutes. Carefully loosen the edges of the cake. Flip the cake over onto a large serving plate. Let it cool for about 5 minutes then garnish it with the whipped topping.
Tags: Pampered Chef Cake, Pampered Chef Cake pan, Pineapple UpsideDown Cake, Pampered chef 12inch Skillet, pampered chef skillet, stainless cookware, pampered chef can opener, Classic Batter Bowl, Pampered Chef Whisk