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Pineapple Strawberry Upside-Down Cake

Published: Friday, February 19, 2021

Cooking spray

21 oz. can strawberry pie filling

4 eggs

18.25 oz. box yellow cake mix

8 oz. can crushed pineapple in juice

5 Tbsp. butter, melted

½ c. sliced almonds (optional)

Preheat oven to 350°. Evenly coat a 13x9x2" pan with cooking spray. Spread pie filling evenly 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 pie filling. Sprinkle evenly with almonds if desired.

Bake for 30-40 minutes. Test cake with a toothpick inserted 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. —16 servings.

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