Preheat the oven to 350°F. Grease a 9×13 inch cake pan, coating both the bottom and sides. Spread the crushed pineapple evenly across the bottom of the baking pan.

Preparation 1. Preheat oven to 350 F. Evenly sprinkle the brown sugar and salt over the bottom of a 9-by-2-inch ungreased round cake pan. Arrange the butter slices over the sugar in an even layer.

HEAT oven to 350°F. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

Add the pineapple, brown sugar and 1/4 teaspoon salt, and cook, tossing occasionally, until the sugar dissolves in the pineapple juices and reduces to a thick sauce, about 8 minutes.

Pineapple upside-down cake recipe. I highly doubt you’ll have leftovers, but if you do, refrigerate the cake in an airtight container for up to four days or freeze for up to one month.

You don’t need any fancy equipment to make this beautiful sheet cake (and you don’t need to remember to soften your butter ...

Click here for a detailed recipe. 5 Reasons To Choose Pineapple Cake: 1. Tropical bliss: The distinctive flavour of pineapple cake is like taking your taste buds on a tropical vacation.It keeps you ...

Preparation. Make the Strawberry Cake. 1. Preheat the oven to 450 F and line a baking sheet with parchment paper. Grease and line 3 (8-inch) cake pans with parchment paper.

2. Peel, core, and slice pineapple into 1/2-inch-slices. Layer pineapple. slices in single layer, in buttered cake pan, then drizzle with sake. 3.