Post by cuteascountry_Shortcake on Jun 11, 2005 15:12:22 GMT -6
This is a TNT very easy pineapple upside down cake. For those of you that still have that old Tupperware cake taker lurking in the back of your cupboard it is a chance to make use of it. Mine is at least 30 years old. LOL
Flip-Flop Pineapple Cake
Melt in bottom of metal 9x13 cake pan
1/4 C butter
Combine and arrange over butter
1 can (8¾oz) crushed pineapple drained (save juice)
1 C flaked coconut
1/2 C brown sugar
Combine and beat 3 minutes
1 pkg yellow cake mix
1 pkg (3oz) regular vanilla pudding mix (not instant)
1-1/2 C liquid (combine saved juice with water)
4 eggs
1/4 C flour
Pour batter over coconut/fruit mixture in pan. Bake at 350° 35-40 minutes. Cool 5 minutes. Invert on serving platter. Carefully remove pan.
Enjoy!
Submitted by Darlene in Utah
Printed in Nancy's Kitchen Newsletter 3/15/05
Flip-Flop Pineapple Cake
Melt in bottom of metal 9x13 cake pan
1/4 C butter
Combine and arrange over butter
1 can (8¾oz) crushed pineapple drained (save juice)
1 C flaked coconut
1/2 C brown sugar
Combine and beat 3 minutes
1 pkg yellow cake mix
1 pkg (3oz) regular vanilla pudding mix (not instant)
1-1/2 C liquid (combine saved juice with water)
4 eggs
1/4 C flour
Pour batter over coconut/fruit mixture in pan. Bake at 350° 35-40 minutes. Cool 5 minutes. Invert on serving platter. Carefully remove pan.
Enjoy!
Submitted by Darlene in Utah
Printed in Nancy's Kitchen Newsletter 3/15/05