Greetings! Recently when I uploaded my chocolate biscotti video, I received a comment from elinorsantiago21, asking me if I had a good recipe for pineapple upside down cake because she wanted to make something different for dessert for her Thanksgiving feast. Well, she must have been reading my mind, because I had been thinking about showing everyone how to make this super easy recipe for a while now.
You will see that it starts with a pineapple cake mix. You can substitute yellow if you cannot find the pineapple, and a hint, the only company that makes the pineapple cake mix is Duncan Hines. Add in 1 cup of reserved pineapple juice from the cans of pineapple rings, 1/2 cup oil, 4 eggs, 1 small box of vanilla instant pudding and mix everything together. Then melt one stick of butter place in the bottom of a 9 x 13 baking pan or divide between 2 9 inch round cake pans (note; do not use 8 inch cake pans for this it will bake over and make a huge mess of your oven). Add in 1 cup of brown sugar and mix well until it looks like a caramel in the bottom of the pan. Place 12 pineapple rings on top of the sugar/butter mixture and place one stemmed maraschino cherry in the center of each pineapple ring. Gently pour the cake batter over the pineapple rings and spread to the corners to even out the batter. Give the pan a good rap on the counter to break any air bubbles and place in a 350 degree oven for 30 minutes. Check to make sure the cake if firm. If you touch it lightly and it springs back, the cake is done, if you check with a toothpick inserted in the center it should come out clean. My cake took 40 minutes to bake. Invert on to a tray and allow to cool completely. This cake is best served at room temperature and can be eaten warm but tastes better completely cooled.
I hope you try this and I hope you enjoy it! As always, Happy Eating!
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