Thursday, April 14, 2011

Pineapple Upside Down Cake

Pineapple upside down cake in all of its yummy glory
This is my mother's recipe for pineapple upside cake. I love this cake. Just the smell brings back wonderful childhood memories. It is so easy to make and it is incredible still warm from the oven.  You know it is a good recipe when the recipe card it is written on is covered with spills.

Pineapple Upside Down Cake

1/2 Cup (114 g) of Butter
1 Cup (213 g) of Packed Brown Sugar
1 20 oz. (567 g) Can of Sliced Pineapple, Reserve Juice
1 Yellow Cake Mix
6 Maraschino Cherries 
Ingredients for Cake Mix (Water, Eggs, Oil)

Preheat oven to 350F/177 C/Gas Mark 4. Melt 1/2 Cup of butter and pour into in a 13 x 9 (33 x 23 cm) pan. Sprinkle brown sugar evenly over butter. Arrange 6 pineapple rings over sugar. Decorate with maraschino cherries. The cherries should be place cut side up.

Make yellow cake mix according to box directions using juice for water in recipe. You probably won't have enough pineapple juice and will have to use some water.

Pour cake better over fruit.

Bake in preheated oven 45 to 55 minutes. Invert at once onto cake plate.
An alternative to the sliced pineapple (and equally good) is to eliminate the cherries and substitute a can of crushed pineapple for the rings.

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