• 2 tablespoons butter
  • ¼ cup brown sugar
  • ¼ cup glazed pecans, chopped
  • 1 can Pineapple slices, drained
  • 1 box (15.25 ounce) yellow cake mix, prepared according to package directions

A sweet and fruity dessert that is both delicious and decorative

Tales of the Dinner Belle

By Brenda Stanley

Everything in moderation.  That is what we hear and should live by, but when it comes to dessert, moderation for me goes out the window.  I love sweets and so does my family (with the exception of a son-in-law- but that explains that) and so I bake on a regular basis.  And, as you well know, it also has to be easy to make.  My Pineapple Upside Down Cake is moist, sweet and simple.  And when you serve it, the presentation is fun and unique.  The topping of this dessert is what makes this cake so moist and sweet.  It starts underneath and then after the batter has baked around the sweet and buttery topping, you flip it over revealing the sweet and fruity goodness that makes this cake so good.  In under an hour, you have a delicious dessert that combines the sweet tropical flavor of pineapples and the toasty, caramel taste of glazed pecans and brown sugar.  Plus, it will make any meal end with flare.

Belle’s Pineapple Upside Down Cake

2 tablespoons butter

¼ cup brown sugar

¼ cup glazed pecans, chopped

1 can Pineapple slices, drained

1 box (15.25 ounce) yellow cake mix, prepared according to package directions

In a 9 by 13 inch baking dish place butter evenly around the pan.  Place in a preheated 375 degree oven until melted.  Remove pan.  Sprinkle brown sugar and pecans evenly over melted butter.  Place the pineapple rings over top.  Mix up the cake batter according to the package directions.  Pour the cake batter evenly over the pineapple and nut topping.  Bake at 375 for 30 minutes.  Cool.  Serve by cutting pieces and turning them over to show the pineapple.