Sunday, May 23, 2010

Mamaw's Cream Cheese Pineapple Upside Down Cake Share Tags: dessert My Mamaw Kahanek always had this cake on hand when we visited! She's 92 years old now and living in an assisted living home -- but she still remembers making this for my grandfather (his favorite!). I will always equate this dish with my grandparents and many happy times at the ranch! Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 10 8 ounce(s) of Philadelphia Cream Cheese
1 cup(s) of brown sugar
1/2 cup(s) of butter
1 cup(s) of pecans, chopped
1 boxed yellow cake mix
3 eggs
1/3 cup(s) of vegetable oil
1 1/3 cup(s) of pineapple juice
1 can sliced pineapples
1 cup(s) of maraschino cherries
Soften butter and cream cheese. Mix together in mixing bowl.
Preheat oven to 350.
Take 2 round cake pans and divide cream cheese/butter mixture. Put in oven and melt.
Remove cake pans from oven. Make sure mixture is blended. Add 1/2 cup of brown sugar to each pan. Mix.
Arrange pineapple slices in each cake pan. Put a cherry in the middle of each pineapple slice.
Sprinkle 1/2 of the pecans into each cake pan. Press down.
Make yellow cake mix per instructions except substitute pineapple juice from canned slices for the water in the recipe.
Pour cake mixture into each cake pan.
Bake for 35 to 40 minutes until done.
Remove from oven and immediately turn both layers onto a cake plate.