Monday, March 15, 2010

Pineapple Upside Down Cake

Eddie got a craving for Pineapple Upside Down Cake a couple of weeks ago. Funny thing, I had just found and printed a recipe for it a few days before.

Yes, he is the one that actually made it, not me.

He decided to use pineapple chunks instead of the usual rings for better coverage of the cake. We also decided to double the brown sugar next time for more caramelization.


butter (enough to grease the pan)
1 cup brown sugar (this amount is double the original recipe)
1 large can (15 ounces?) pineapple chunks, drained with juice reserved
1 (10 ounce) jar maraschino cherries
1 (18.25 ounce) boxed pineapple cake mix
{ingredients on box to prepare, may vary depending on mix}

Place a 10 inch springform pan on a baking sheet lined with foil (in case the pan leaks). Grease the bottom and sides of pan with butter. Sprinkle the brown sugar in the pan and spread evenly. Place pineapple chunks and cherries over the brown sugar.

Prepare the cake mix as directed on box, but substitute pineapple juice for water. Add water if needed to get the required amount of liquid. Pour batter into pan.

Bake at 350 degrees for 50 to 55 minutes, until a toothpick inserted comes out clean. Cool in pan for 20 minutes.

Invert the pan onto a serving platter, remove the outer ring of the pan, then the bottom.

Note: This makes a cake that is almost 3 inches tall. Next time, I will double the brown sugar, pineapple and cherries and make two cakes out of the one cake mix. Then the proportion of cake to pineapple will be more to my liking.

Original recipe found at Joelens Culinary Adventures.

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