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Here is how you make pineapple upside-down cake ( get the full recipe down below ): Preheat your oven to 350°F (180°C) and generously butter a 9×13-inch (23x33cm) baking pan. Set the pan aside. Combine the butter and brown sugar in a small saucepan over medium-low heat and let it come to a simmer until the sugar dissolves.
Hide Images 1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. 2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
In a large bowl, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy. Whisk in the eggs, milk, reserved pineapple juice, and vanilla extract. In a medium bowl, combine the flour, baking powder, and salt. Then, fold the dry ingredients into the wet ingredients until just combined.
Arrange the pineapple wedges in one even layer over the butter and sugar. In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and zest with an electric mixer on high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and beat until smooth.
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