Thursday, March 7, 2013

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

1/4 cup of butter melted
1 cup pack brown sugar
1 can of pineapple ring, drained juice reserved to make one cup
1 ½ cup of maraschino Cherries without stems
1 box of Yellow Cake mix (replaces water with Pineapple juice)

Mix the cake according to package by replaces water with 1 cup of pineapple juice (if you don’t have enough juice add water to make 1 cup) set aside

Melt the butter in 9x13 baking dish in the oven at 350 degree, take out when the butter is melted
Sprinkle brown sugar evenly in melted butter
Lay the pineapple ring on top of the brown sugar
Put the cherries in the middle and between pineapple
Next lay the cake mix evenly on the top

Bake in 350 degree oven for 45 minutes; insert the toothpick inside the cake if it comes out clean it is done
Take the cake out, immediately run the knife around side of pan to loosen cake.

Place a serving plate upside down onto pan, turn plate and pan over. Leave pan over cake for 5 minutes so brown sugar topping can drizzle over cake. Remove pan. Cool for 30 minutes.

Serve warm or cold with tea or coffee or hot chocolate.


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