Slap Ya Mama Upside Down Pineapple Cake
Upside Down Pineapple Cake
By Tracy Hersh of 37 Cooks
- 3/4 Cup Butter
- 1 Cup Brown Sugar Packed
- 1 Tbsp Slap Ya Mama Hot Blend
- 2 Cans Pineapple Slices drained reserving 1 cup of juice
- 10-12 Maraschino cherries cut in half
- 1 Cup Pecans chopped
- 1 Box Yellow Cake Mix
- ¼ Cup Sour Cream
- 3 Eggs
- 1 Teaspoon Almond Extract
Preheat oven to 350.
Lightly spray a 10-12 inch oven-proof skillet. Melt ½ cup butter in bottom of skillet and remove from heat. Combine Brown Sugar and SYM seasoning together, sprinkle over butter. Arrange pineapple slices on top of sugar mixture starting with 1 slice in the center. Cut more slices in half and arrange on side of pan. Place cherries in centers of pineapple. Crush remaining slices in a blender or food processor. Set aside. Arrange cherries into pineapple rings, cover with chopped pecans. In a mixing bowl combine cake mix, remaining ¼ cup butter, reserved cup of pineapple juice, sour cream, eggs and almond extract until well blended. Stir in remaining crushed pineapple. Bake in oven for 60-70 minutes until golden. Let cool for 10-15 minutes. Invert cake onto dish. Let cool completely. Slice into wedges and serve.