Today is Mr. G’s birthday. And while it is not a fair recipe, I do have a cake recipe for you.
Mr. G LOOOVES pineapple upside down cake. His birthday is just about the only time I ever make it (it’s not one of my favorites, and one of the benefits of being the baker is getting to choose what you bake.)
Any whozits…here’s the recipe….
Spray a 9×13 pan (or I did a 10″ round cake pan and then had extra batter to pour into some cupcakes).
Pour the juice off a can of pineapple slices into a measuring cup. You are going to use the juice to mix up your cake batter so don’t throw it away!!!
Lay the pineapple slices out in an even layer at the bottom of your pan. Place a maraschino cherry inside each pineapple ring. Set your pan aside, you’ll come back to it in a minute.
In a pan on medium heat, melt a stick of butter with a cup of brown sugar. Stir until all the butter is melted and the sugar mixture looks smooth. Pour over the pineapple.
Mix up a regular yellow cake mix. Use the reserved pineapple juice in place of the water required for the mix. If you don’t have enough juice you can either top it off with water or, you can open a can of pineapple tidbits and add additional juice. Add the required oil for the cake mix and the required eggs. If you opened a second can of pineapple for the juice add the pineapple into the batter. Mix it all up until smooth then pour over the brown sugar. Bake at 350 until a toothpick comes out clean—mine took about 45 minutes. Let cool. Run a butter knife around the edge of the cake to separate edges from the pan. Invert onto a serving platter. You shouldn’t have any trouble getting the cake out of the pan, between the non-stick spray and the stick of butter, it should slide right out.
Mr G and the boys say it was AWESOME!!! Enjoy! 🙂