This is a quick recipe for Pineapple Upside Down Cake that is sinfully delightful with every mouthful. It is not for the calorie conscious what so ever! When I make this cake at home my family can not wait until it is cool enough to dig in to.
Ingredients
- 1 yellow cake mix (whichever one you prefer)
- 1 - 20 ounce size can pineapple tidbits
- ½ to ¾ cup of brown sugar
- 1 stick of butter
Method
- Preheat your over to 350 degrees.
- You will need a 9 X 13 inch pan; I use a pyrex baking dish for this. Melt a stick of butter and pour in bottom of pan. Dump your brown sugar into the butter and make a gooey paste to cover the bottom. If you need to add a little more that is fine, the amount is just a basic to give you an idea. There will still be some melted butter around the bottom, nothing to worry about.
- Drain your pineapple liquid into a measuring cup and then dump just the pineapple into the bottom of pan over the brown sugar & butter paste. You might need to move a few pieces around so it appears more evenly dispersed.
- Put your dry cake mix in a bowl and follow the directions for mixing the cake batter, except when it comes to the water. Take the already measured pineapple juice and add water to it to get the proper amount of liquid needed for your cake mix. Use the regular amount of oil and eggs recommended for the mix.
- Pour the cake batter over the pineapple and brown sugar and place in oven immediately. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean.
- When cake is done remove from oven and let stand for a few minutes. Take aluminum foil and lay it over a cookie sheet with sides and then place it over your cake pan so you can invert the entire 9 X 13 pan on to your cookie sheet. Please be very careful doing this as this will be very hot and you do not want to burn yourself.
- Once this is inverted, carefully lift the cake pan off your cookie sheet leaving your Upside Down Cake on the pan. Let cool and serve.
