| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Caramelized Pineapple Upside-Down Cake

1/2 cup butter
3/4 cup firmly packed brown sugar
1 (20-ounce) can sliced pineapple, drained
1/4 cup chopped macadamia nuts
1 (18.25-ounce) package yellow cake mix
3 large eggs
1/4 cup vegetable oil

1. Preheat oven to 350°F.
2. In a small saucepan melt butter over medium heat. Let butter simmer lightly until it begins to darken, but does not burn, about 6 minutes. Stir in brown sugar and simmer 3 more minutes. Pour into a 13 x 9-inch baking dish.
3. Arrange a single layer of pineapple rings over butter and sprinkle with nuts.
4. Prepare cake mix with eggs and oil according to package directions; pour over pineapple rings. Bake 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes before turning out onto a serving platter. Serve at room temperature.

Makes 12 servings.