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Desserts
- Apricot Pineapple Upside-Down Cake
- Baked Bananas
- Chocolate Raspberry Pound Cake
- Coffee Cake
- Dutch Apple Tarts
- Frozen Strawberry Yogurt
- Icing
- Orange Pineapple Parfait
- Pepper Jelly Tarts
- Pinwheel Cookies
- Pumpkin Pecan Muffins
- Strawberry Rhubarb Tarts
- Whipped Raspberry Cream
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RECIPES > Desserts > Apricot-Pineapple Upside Down Cake
Description:
This is a classic pineapple upside down cake made fresh and new by adding Dillman Farm Apricot Preserves. Bottoms up and there's the topping! No need to make frosting. The Cake's ready as soon as it pops out of the oven.
DILLMAN PRODUCT USED:
Dillman Farm Apricot Preserves
- 2/3 cup Dillman Farm Apricot Preserves
- 2 TBS. margarine
- 1 recipe for 1 layer yellow cake
- 1 can (8-1/2 oz.) sliced pineapple, drained
- 2 Maraschino cherries, drained
Melt margarine in 9" layer pan. Cover with Apricot Preserves and top with pineapple slices. Place a cherry half in the center of each pineapple ring. Prepare cake batter according to package directions. Pour over the jam and pineapple, spreading evenly. Bake at 350° for approximately 30-35 minutes. Serves 6