Friday, October 5, 2012

Pineapple Upside Down Cake

Photo courtesy Taste of Home
  One of the girls at work has a mother that is a great cook. Thank goodness she likes to share as well as bake. A few weeks back she brought in a pineapple upside down cake that was just great. After weeks of gentle reminders, she finally shared the recipe with me. It's so easy. By putting this on foil covered cardboard, this makes an easy dish to take to potluck dinners or give to others with no need of getting your pan back.

1 yellow cake mix
1 can of pineapple (sliced)
1-1/2 cups brown sugar
1 stick butter

Preheat oven to 350 degrees.
Drain pineapple and reserve the juice. Spray 9"x13" pan with non-stick spray.

Add butter, brown sugar and 2 Tablespoons of pineapple juice to the pan and melt in the oven as it preheats. When butter is melted, remove from oven and stir well, spreading the mixture evenly over the bottom of the pan. Drain pineapple slices, reserving juice. Layer pineapple on bottom of pan.

Mix cake mix by directions on the box but substitute the remaining pineapple juice for water. If you don't have enough juice, fill the rest of the measurement with water. Mix well and then pour evenly into the pan.

Bake according to cake mix directions (usually 30-45 minutes). When done, let sit for 10 minutes and then flip out of the pan. (I use a piece of cardboard covered in aluminum foil.)
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