Friday, December 27, 2013
EASY Pineapple Upside Down Cake!
EASY PINEAPPLE UPSIDE DOWN CAKE
Preheat oven to 350 degrees Farenheit
13x9-inch pan or 10-inch round (that's what I used)
1 butter-recipe yellow cake mix
1/3 cup soft butter (or amount specified on mix)
pineapple juice from canned pineapple plus enough water to equal 1 cup
Mix ingredients together until moistened and beat for two minutes. Set aside while you prepare the pan and toppings:
Melt 6 tablespoons butter and pour into pan
Sprinkle 3/4 cup light brown sugar evenly over the melted butter in the pan. Distribute evenly over surface of pan with a fork.
Place pineapple rings in an even formation over brown sugar/butter mixture. I used 8 rings for a 10-inch round pan.
Place cherries in center of each ring and in between, as many as you like.
Pour batter over center of pan and allow it to spread to the sides. Gently nudge it to the edges with a spatula if necessary. Use all the batter.
Place pan on cookie sheet (in case of any spill-over) in oven.
Bake until cake tests done. My 10-inch round Wilton cake pan took 46 minutes. Try testing at 35 minutes on, depending on which pan you use and your own oven.
When done, remove cake from oven and set your timer for 5 minutes. At 5 minutes, invert hot cake onto a serving plate or platter and gently remove pan. If a pineapple ring sticks, don't worry. Just remove it from the pan with a knife or spatula and put it back in place.
Serve warm or cool to room temperature, and don't forget the whipped cream!