Recipe of The Month: Pineapple Strawberry Upside-Down Cake


Pineapple Strawberry Upside-Down Cake

Recipe of the Month


Cooking spray
1 can (21 oz) strawberry pie filling
4 eggs
1 package (18.25 oz) yellow cake mix
1 can (8 oz) crushed pineapple in juice
5 tablespoons butter, melted
½ cup sliced almonds, optional


Preheat oven to 350 degrees. Evenly coat a 13x9x2 inch pan with cooking spray. Evenly spread pie filling over the bottom of the pan. In a large mixing bowl, beat eggs. Stir in cake mix, pineapple with juice and butter. Blend until well mixed. Pour batter over filling. Sprinkle evenly with almonds if desired. Bake for 30 to 40 minutes. (To check if it is done, insert a toothpick in the middle of the cake. If the toothpick comes out clean, it is done.) Let cool 10 minutes. Invert on to serving platter and serve warm. Refrigerate leftovers.

Servings: 16

Author: North Carolina Egg Association

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