Friday, February 19, 2010

Pineapple Upside Down Cake

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Our kitchen is closed tonight but that doesn't mean I don't have anything to share! We have dinner plans with our good friends, Megan and Matt. They always have everything covered for dinner but we don't like showing up empty handed. Tonight I made an Pineapple Upside Down Cake to bring along for them enjoy during the weekend. Megan recently told me how she's been on a citrus fruit kick lately, especially with pineapple, and thought this cake would be something she'd like.

Although this cake isn't completely from scratch, it doesn't mean it tastes like a boxed cake either. With a few additional ingredients thrown in, you can have a semi-homemade cake made and save some time as well. I found this recipe on AllRecipes and it got quite a few great reviews. Some adaptations I made was using a pineapple cake mix instead of a yellow cake mix, so that I could get more pineapple flavor. Also, the original recipe prepared this as a layered cake, whereas I used my springform pan and made it as one, unsplit cake. Using a springform cake made it super easy to unmold the cake from the pan, hence why I don't even own an layered cake pans. I use springform pans instead so I eliminate the fear of my cakes not coming out easily.


Pineapple Upside Down Cake
recipe adapted from AllRecipes


1/4 cup butter
1/2 cup packed brown sugar
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (10 ounce) jar maraschino cherries, drained
1 (18.25 ounce) package pineapple or yellow cake mix with ingredients noted on box to prepare


Preheat oven to 350 degrees F (175 degrees C). Place a 10 inch springform pan on a medium baking sheet lined with foil in cake the springform pan leaks. Coat the bottoms and sides of a 9 inch round springform cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of the pan with 1/2 cup of brown sugar.

On the bottom of the pan, lay pineapple rings in a single layer. Place a cherry in the center of each ring.

Mix the cake as directed on package, but substitute the reserved pineapple juice in place of water. If the reserved juice is not enough, use water for the remaining amount needed. Pour the batter into the springform pan over the pineapple and cherries and bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pan for 20 minutes.

While the bottom of the cake pan is still warm to the touch, invert the springform pan on a serving platter and carefully remove the outer ring of the springform pan, then the springform bottom. Serve either warm or cooled.

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