When I posted this photo of my Pineapple Upside Down Cake on Facebook I was really surprised at the response I got–everyone wanted a slice! Several of my friends asked if I’d post the recipe in StuNews. I was flattered but also a bit hesitant, but I’ll get to that part of the story in a minute.
For my out-of-town readers, StuNews is Laguna Beach’s great, local online paper that will make you feel like a “local” when you read it.
And if you’re planning a trip here and don’t feel like cooking, make sure you check out Maggie’s column in the Dining Section. She’ll steer you to all of our great new restaurants and long-time favorites. www.stunewslaguna.com.
But now…about this cake. I wasn’t sure about sharing it because, I have to admit, I cheated a little with the recipe. Don’t tell anyone, but it’s a box cake mix–Betty Crocker Yellow cake, to be exact. But I doctored it up a bit and call it mine. When you make it, you can call it yours, too!
3/4 cup butter
3/4 cup light brown sugar, packed
1 large can pineapple slices, drained
2 TBS. juice from pineapple can
1 small jar maraschino cherries
1/2- 3/4 cup whole pecans
1 box Betty Crocker yellow cake mix
1/2 cup vegetable oil
Preheat oven to 350. Melt butter in sauce pan over medium heat and stir in brown sugar.
Pour butter/sugar mixture into bottom of a 9″ round pan and two-4 inch wide x 2 1/2 inch high ramekins. Arrange pineapple slices. Put a cherry in the center of each and spread nuts around edges.
I experimented this time and made two mini cakes because last time I had a lot of cake mix left over. At first I was going to use muffin pans, but the pineapple slice was too big to fit nicely. Again, put in the butter sugar mixture, pineapple, cherry and nuts.
Mix the cake according to the directions on the package, BUT ADD 2 TBS OF THE PINEAPPLE JUICE.
Pour batter into pans on top of the pineapple. This time I baked them on a foil-lined cookie sheet because last time I had too much batter and the brown sugar mixture bubbled up and out of the pan and burnt all over the bottom of the oven. I wondered what kept smelling like burnt sugar! What a mess that was!
Bake at 350. The small cakes were done in about 40 minutes, the large one about 50. When a cake tester comes out clean, they’re done.
There are many theories as to when to invert the pan over the plate. Some say wait 10 minutes, some say wait 5, some say don’t wait at all. I went with that. I didn’t wait.
Run a knife around the edge of the cake. I put a plate over the top of the pan and using an oven mitt flipped it over.
I turned the little ones first–they came out beautifully. Then I tried the big cake. This is when you cross your fingers and hope all turns out okay.
And it did…
So next time you want a cake your friends will flip for, try making this one!
As I sign off I want to welcome my newest readers in Ukraine, Saudi Arabia and Ireland. Thanks for joining me on my culinary journey!
Tags: pineapple upside down. Stu News cake