This may seem like a lot of pineapple but in reality it isn't. Most of the weight in a can of crushed pineapple comes for the juice. Once the juice is drained the pineapple adds up to only about 10 oz. per can. This cake will stay fresh in the refrigerator for up to 3 days. This cake will not freeze well.
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
Peter Cottontail's Upside Down Cake
1/2 stick of butter, melted
1 1/2 C brown sugar
2 (20 oz.) can crushed pineapple, drained well
1 1/3 C of water
1/2 C of vegetable oil
1 (18.25 oz.) box carrot cake mix
Set the oven to 325 degrees and allow it to heat while preparing the cake batter.
Pour the melted butter into a 9X13 cake pan and turn the pan to coat the bottom completely.
Press the brown sugar into the bottom of the pan evenly.
Spread the crush pineapple over the top of the brown sugar in an even layer.
Place the water and oil into a mixing bowl.
Break the eggs into the mixture.
Add the cake mix and beat with an electric mixer on medium speed until very smooth.
Carefully spread the batter of the top of the pineapple mixture.
Bake 40 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 8 minutes.