Flipping Out Over Pineapple Upside Down Cake

 

I'll stand on my head for a piece of this cake.

 

Sometimes the only thing to do when the world feels crazy is step back and look at things from a new and different perspective.  That’s the beauty of this recipe—whether it’s upside down, right side up or laying on it’s side, it always makes for a delightful treat.

 

I Don’t Like That!

 

As a kid, I hated pineapple.  Of course, I hated almost everything else, too, mostly because I was a stubborn and obstinate child.  Let’s just say, I was so bad about refusing to try or eat certain foods my mother should probably be nominated for sainthood.

 

Not On My Pizza

 

Over the years, as I’ve re-tried many of the foods I originally thought were unfit for human consumption, I’ve been constantly amazed at how delicious they can be.  Such was the case with pineapple, though I still don’t think it belongs on pizza!

 

Pizza or not, if you like pineapple and cake you’re going to love this easy Pineapple Upside Down Cake recipe.

 

 

Gathering the ingredients first make putting it together a snap.

Don’t forget the pineapple.

Let’s Gather The Ingredients:

 

1 yellow cake mix & ingredients needed for it

1 can pineapple rings (juice reserved)

1 cup brown sugar

1 stick (1/2 cup) butter

 

Whip It Up:

 

I love pineapple.

Drain off the juice in the can and save it.

I like yellow cake.

Mix the up the cake, but add the juice instead of water. Preheat oven.

Drain the pineapple and save the juice (this will be used for the cake).  Mix up the cake according to the directions on the box, substituting pineapple juice where it calls for water—if there isn’t enough juice, make up the difference with water, or if you happen to have a can of pineapple juice that works, too.

We'll use this in just a minute.

Melt the butter and add brown sugar.

 

Melt the butter in small pan and add the brown sugar. Simmer together for a few minutes.

You can use a spring form or angel food cake pan if you don't have a Bundt pan.

Arrange the pineapple in the pan.

 

Grease a Bundt pan and arrange the pineapple rings on the bottom and part way up the sides.  If you don’t have a Bundt pan try a spring-form or angel food cake pan.  Also, if you like Marciano cherries you can plop those in the middle of each ring for a more colorful cake—I’m still picky enough I don’t care for Marcianos.

The batter comes next.

Pour the melted butter sugar mix over the pineapple.

 

Pour the brown sugar/butter mixture over the pineapples. Now, cover everything with cake batter.

Don't forget to set the timer.

Pour the cake mix over everything.

 

Bake according to directions for Bundt pans.

 

When done, let the cake cool completely before trying to remove it from the pan.  Otherwise, you may end up leaving part of your cake inside the pan (a well-greased pan will usually prevent this). To remove the cake, carefully slide a knife around the side of pan to loosen the cake. Place a plate over top of the pan and then flip the whole thing upside down.  If all goes according to plan, the cake should drop from the pan to plate and come out beautifully.

I like vanilla ice cream with my cake.

Let the cake cool in the pan before flipping it.

 

Serve as is or with dollop of whipped cream or ice cream.

 

Try Before You Buy

 

I ran across a useful tip the other day about trying some of these recipes when I don’t have the right pan.  It was so simple I almost feel silly repeating it, yet sometimes the really obvious is the best approach.  So what’s the tip?  Just ask a friend or neighbor if they have a pan you can borrow.  Chances are they do, they’ll be glad to help, and it can save the trouble and expense of buying new.

 

Enjoy!

 

If you enjoyed this recipe you may want to read:
Bailey’s Butterscotch And Chocolate Fudge
Tommy Cake: Oatmeal And Feathers
Or for more recipe ideas visit our new Recipe page by clicking here.

 

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