Friday, 12 April 2013
Logan and I were having a discussion about our favourites fruits at dinner one day. I told him that my favourite was pineapple. He then mused about putting pineapple in a cake and how delicious it would be.
That's when I remembered that my mom used to make something that she called Pineapple Upside Down Cake. Now if you know my mother, you might be as skeptical as I was that this was an actual thing and not some crazy delicious thing that she made up one day.
I looked it up. And it really is a thing! And apparently everyone on my Facebook already knew that.
I made one last week!
It was so simple that I'm not even going to write a recipe out here for you. I'll just tell you how I did it.
First I went out and bought a box cake mix for yellow cake (or if you consider yourself fancy, you can get the box labelled "golden" cake).
In the bottom of a 9 by 13 inch pan I melted about a 1/4 cup of butter in the oven at 350 degree F (because that's the temp the box told me to put it at).
Then I brushed it along the sides and bottom of the pan and sprinkled about a 1/4 cup of brown sugar in the bottom along the layer of melted butter.
Then lay out some pineapple rings from a can and place a maraschino cherry in the centre of each. I should have probably bought two cans of pineapple because I only ended up with 8 rings which doesn't really cover the bottom of the pan. Oh well. Next time.
Mix up the box cake just as the instructions on the back tell you. Layer the batter on top of your pineapples and bake as the instructions say.
When you take the cake out of the oven all you gotta do is flip it (hence the upside down pineapple part of the title). I just put a baking sheet over the pan and flipped it out onto the sheet. Worked like a charm. I recommend not pulling the pan up right away after you flip it. Give the caramelized sugar a chance to drizzle all over the cake first. Nummers!
Voila! Pineapple Upside Down Cake. It was delicious and gone in 2 days at our house.