Easy Pineapple Upside-Down Cake


I couldn't let this weekend go by without a baked treat, so today I finally took out this pineapple upside-down cake recipe from my recipe album to share with you, especially for the following reason: just before yesterday my youngest daughter told me she didn't know how easy it was to bake using cake mixes. She was surprised to know you only need eggs, oil and water to make a complete cake batter in just two minutes. For her it was MAGIC! We see these boxes at the supermarket all the time, so I couldn't believe she didn't know the how-to for the cake mixes. I can't blame her because ever since she was three years old, I stop using cake mixes and have been baking everything from scratch.
 

A special cake to give as a gift does not need to be overly elaborated, it just needs to be made with love and of course it should taste delicious. I believe that even when we have learn to make our own cakes, these mixes are still great, and can bail us out anytime we have little time to prepare a cake.

I’ve had this pineapple upside-down cake recipe since 1994 and it is a keeper for generations to come, because it is a cake mix cake made special by using pineapple juice instead of water, and adding a pineapple, cherry, brown sugar and butter topping.  It's a scrumptious and irresistible cake, you'll see!


I grew up baking and loving these cakes, so today I was happy to teach my daughter the "magic" of cake mixes. We enjoyed baking and savoring this delicious "magical" treat together. You are still in time for baking a cake today or this upcoming family Sunday when we celebrate Mother's Day here in Dominican Republic. To all those who like to bake but do not have much experience in baking, I recommend this recipe to you and hope you make it one of your first baking attempts. For those that are experience bakers, I invite you to try it as well, I am sure you'll enjoy its taste. Happy Baking!






Easy Pineapple Upside-Down Cake Recipe 
(adapted from Betty Crocker)

Ingredients:
¼ cup butter or margarine
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple or chunks in juice, drained and juice reserved.
1 jar (6 ounces) maraschino cherries, drained
1 package yellow cake mix
Oil and eggs as called for on cake mix package directions.


Preparation:
1. Preheat oven to 350˚F (175˚C). Melt butter in 13x9 inch pan in oven. Sprinkle brown sugar evenly over butter.  
2. Arrange pineapple slice and cherries oven top; press gently.  
3. Add enough water to pineapple juice to measure 1¼ cups. Make cake batter as directed on package-except use pineapple juice mixture instead of the water. Pour batter over pineapple and cherries.  
4. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute. Serve warm or cool. Store loosely covered.

Note: High altitude (3500-6500 ft): Grease and flour pan. Stir 3 Tablespoons all-purpose flour into dry cake mix. Bake 45-50 min.


Mothers hold their children's hands for a short while, but their hearts forever.


Have a marvelous day!
by Mari Nuñez
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