Tuesday, March 24, 2015

A Little Bakin'

Gentle Friends...I made at the request of the "Hag Claw" a Pineapple Upside Down Cake - for a coworkers Birthday - it's a totally easy recipe - and I've made it quite a few time before......


.....  but just in case you've missed it and want to make one on your own....it starts off with a yellow cake mix......  melt 1/4 cup of butter in a 9 x 13 pan in a preheating 325 degree oven until melted but not browned.  Sprinkle a cup of dark brown sugar over melted butter.  Drain a 20 oz can of sliced pineapple, reserving the juice, arrange the slices in a single layer on top of the brown sugar - then place cherries in holes.  Prepare the cake mix according to the package substituting the reserved pineapple juice for the water.  Pour over the pineapple slices - bake in preheated oven for about 40 - 45 minutes or until a cake taster comes out clean.  Take out of the oven let cool about 15 minutes - then flip onto a tray or serving board and let the pan stay on top for another 5 minutes before removing.  Allow to cool for another 30 or so minutes - cut an serve.  I found that cooking this cake in a 325 and not a 350 oven for a few extra minutes makes a big difference to the finished cake.
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That's about it for today sports fans, thanks again for stopping by do stop again!!

Take care,
edgar

5 comments:

diamondc said...

Dearest Edgar: Oh yummy is all I can say, thank-you for the easy recipe.

Happy Easter
Catherine

Heritage Hall said...

Edgar, I have used your recipe a number of times, and it always receives compliments...I highly
recommend it as an easy/quick treat at home and when invited
to dine with Friends. Bless you.

needlenurse said...

Looks good. We always had pineapple upside down cake at Easter at my Grandmothers. She baked hers in an iron skillet. I don't know why I haven't baked one in years. This one will be on my Easter dinner table. Thanks for a sweet remembrance.

Paula

cucki said...

Looking yummy (:

DebbieSFL said...

Looks scrumptious....will have to try your recipe this weekend!!! Thanks.