Monday, January 26, 2009

Pineapple Upside Down Cake!

I have been wanting Pineapple upside down cake for several weeks but have just not had the energy/time/inclination to make one, even if I was using a cake mix. Last night I finally got work and made not only dinner but this wonderful cake.

I love making the cake in my 12 inch cast iron skillet. Using my skillet allows me to get nice even baking and allows the sugars to caramelize nicely during baking.

Pineapple Upside Down Cake

1/2 cup butter
1 1/2 cups brown sugar
1 (20 ounce) can sliced pineapple, reserve juice
10 maraschino cherries
1 (18.25 ounce) package white cake mix

Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute the pineapple juice for some of the liquid (add water if more liquid is needed)in the directions. Pour the batter over the pineapple layer.

Bake as directed by the cake mix directions (I bake it for 50 minutes @ 325 degrees). Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
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