Recently, I took dessert to a friends house for dinner. She was always searching for this cake at work, and so I thought I’d make it for her. She and her son have a lot of allergies, so this cake worked out great, because I bought a cake mix that contained no milk! This cake is one of my favorite cakes ever!!!
Pineapple Upside Down Cake!
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box yellow cake mix
Vegetable oil and eggs called for on cake mix box
Directions:
Melt the butter in the microwave, poor in the bottom of a 13x9-inch pan. Sprinkle brown sugar evenly on bottom of pan. Arrange pineapple slices on top of brown sugar. Place maraschino cherries inside the rings of the pineapples.
Add enough water to reserved pineapple juice to measure the water needed for the cake mix. Make cake batter as directed on box, pour batter over pineapple and cherries.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
1 comment:
YUMM-O!!!
Post a Comment