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Monday, January 24, 2011

EASY Pineapple upside-down cake

Pineapple upside-down cake always brings back memories of my Grandmother's kitchen, she loved this cake. She was an amazing cook and always had some kind of dessert and kool-aid popcicle cubes in her freezer :) Make this cake for someone you love.

Makes 1-12in cake 12 slices
1/2 cup margarine or butter
1 cup packed brown sugar
120oz can pineapple slices
1 jar maraschino cherries, stems removed and halved
1 box duncan hines deluxe pinepple cake mix
11/3 cups pineapple juice
1/3 cup vegetable oil or applesauce
1 teaspoon vanilla extract
3 large eggs
Directions: Preheat oven to 325 degrees F.

1. Melt margarine in a 12-inch cast iron skillet swirling around to coat pan sides on medium heat, once butter is melted sprinkle brown sugar to cover the bottom of the pan.

2. Arrange pineapples starting from the center of the pan to cover the the bottom of the pan, place maraschino cherries cut side up inside of pineapple rings. (Decorate with as many cherries as you like.)

3. In a large bowl mix together cake mix, pineapple juice, oil, vanilla, and eggs beating well after each addition of eggs. Whisk batter until everything is well incorporated, there will be some little lumps but make sure all larger lumps are gone.

4. Slowly pour batter over pineapple and cherries, scrape the sides of the bowl with a rubber spatula to get all the batter in the pan. Bake on center rack for 40-45 minutes, once a toothpick inserted into the middle comes out clean the cake is done.

5. Let cake cool for no longer than 10 minutes run a sharp knife along the sides of the cake and quickly invert onto a large plate to cool completely.


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