Wednesday, January 16, 2008

cake with the pineapples

Pineapple Upside-Down Cake

1/2 cup butter
1 cup brown sugar
1 (15 ounce) can sliced pineapple (reserve the juice)
1 (15 ounce) can crushed pineapple (reserve the juice)
10 (ish) maraschino cherries
1 (18.25 ounce) package yellow cake mix

Preheat oven as directed on cake mix package. Melt the butter in a 13x9 pan while the oven is preheating. Remove from oven and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Use the crushed pineapple to cover the rest of the pan. Place a maraschino cherry into the center of each pineapple ring, and then scattered around as you please. The more you like the cherries, the more you should use. Prepare the cake mix as directed by the manufacturer, but substitute pineapple juice for all of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for five minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan. Yum. You should make this after you finish the waffles.

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