The Way to a Man's ♥
Pineapple Upside-down Cake
Since October is my husband's birth month, I'll share his favorite dessert- Pineapple Upside-down Cake.
My recipe is a spin off of the Betty Crocker box recipe-
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple rings in juice, drain juice and reserve it
1 small can crushed pineapple, drain juice and reserve with other
Maraschino Cherries, destemmed, drained
1 box Yellow Cake Mix
Vegetable oils and eggs called for on cake mix box
Preheat oven to 350º (325º for dark or nonstick pan). In 9X13, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple rings on top of that, add in drained crushed pineapple in surrounded empty areas. Place cherries in center of pineapple rings. Press gently into brown sugar.
Use reserved pineapple juice and enough water to measure 1 1/4 cups. Make cake batter as directed, substituting the pineapple juice for water. Pour batter into pan and tap pan a few times on counter to knock out air bubbles.
Bake 40-45 minutes (42-48 for dark or nonstick pan) or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake, then place heat-proof plate upside down on pan and turn plate and pan over. Leave for 5 minutes so brown sugar topping drizzles over cake, then remove pan. Cool 30 minutes (though my husband loves it fresh and warm out of the pan). Serve warm or cool, store covered in refrigerator.
Note- I've found, that due to the use of fruit and fruit juices, the pineapple with sour the cake if it's left out or if it's not eaten within a couple of days, so eat that baby up!
Have a SCENTsational Saturday!