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RECIPE # 5160 - SURPRISE PINEAPPLE UPSIDE DOWN CAKE - Wed. April 16,2014

RECIPE # 5160 - SURPRISE PINEAPPLE UPSIDE DOWN CAKE - Wed. April 16,2014

CREATED Apr 16, 2014

ANN COX EASTES / KROGER

¼ c butter

¼ c brown sugar

¼ c chopped pecans

1 (20-oz) can pineapple slices, drained and reserve juice

10 maraschino cherries, blotted

1 (18.25-oz) pkg yellow cake mix

1 (20-oz) can crushed pineapple, drained and reserve juice

1/3 c vegetable oil

5 eggs, divided

2 (8-oz) pkg Neufchatel cheese

1 (3-oz) pkg vanilla instant pudding and pie filling or lemon gelatin

 

Line a 9 X 13 aluminum baking pan with heavy duty foil.  Place butter in pan and melt as oven is preheating to 350F.  Remove pan with melted butter and add brown sugar; stir to mix and sprinkle with pecans.  Place 4 pineapple slices down the center of the pan and place 3 slices on each side.  Place a maraschino cherry in the center of each pineapple slice. Combine cake  mix, 1 cup pineapple juice, oil and 3 eggs in a large mixing bowl and beat with an electric mixer until smooth (about 3 minutes).  Add crushed pineapple and beat to mix.  In a separate bowl combine Neufchatel cheese, 2 eggs, pudding or gelatin and ½ cup of pineapple juice.  Beat mixture until smooth.  Pour half of cake batter over pineapple slices and gently spread mixture to cover bottom of pan.  Gently pour cream cheese mixture over cake mix and spread gently with a knife to cover cake mix.  Pour and gently spread remaining cake mix on top of cheese filling.  Bake at 350F for 65 minutes or until cake tests done.  Yield:  16-20 servings.