October 23, 2012

Pineapple Upside Down Cake-- Simplest Recipe Ever

Packaged Yellow Cake Mix
2 Eggs
1/2 Cup Vegetable Oil or Melted Butter
20 Ounce Can of Pineapple Rings, Drained (Reserve Juice)
3 Tablespoons of Butter
1 Cup of Brown Sugar

Grease a springform pan (top and bottom) and preheat the oven to 350°. Place 3 tablespoons of butter in the pan and let it melt in the oven while the oven is preheating.


Meanwhile, in a large bowl, mix the cake mix, eggs, vegetable oil and 1 cup reserved pineapple juice. (Water may be added to the juice to make a full cup.) Mix by hand for 30 seconds to moisten the mix, then mix on high speed for 30 seconds.

When the butter is melted, remove the pan from the oven and sprinkle 1/2 cup of brown sugar across the bottom of the pan. Arrange the pineapple rings to cover the bottom and sprinkle the remaining 1/2 cup of brown sugar evenly on top. Pour the thick cake batter over the top of the pineapple and bake for approximately 40 minutes.

More time may be necessary depending on your oven. Release the cake from the pan while still hot by turning upside down on a plate.

This cake is delicious served hot and fabulous served chilled overnight. We like it with a dollop of whipped cream on top. (You might notice that I don't include maraschino cherries in my recipe.)

Pineapple Upside Down Cake

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