Monday, April 6, 2015

Easy Pineapple Upside-Down Cake


My family and I celebrated Easter yesterday and I decided to take a couple desserts as part of my contribution to our family meal.   I made an easy pineapple upside down cake because it always looks so pretty on the dessert table.  

This cake was really easy to get together since I took a lot of help from the store and decided to use a cake mix to help me with the batter. 

I love that this recipe makes two cakes so you can have one for the party and save one for later.  I am always too full after a big lunch to really enjoy a big slice of cake so I can't wait to enjoy the second cake today.

1 box yellow cake mix
3 eggs
1 cup pineapple juice (you can use juice from canned pineapple if it's real juice and not syrup)
1/4 cup vegetable oil
4oz unsweetened apple sauce
1 large can of pineapple slices drained
7-8 maraschino cherries cut in half
1 stick butter 
2/3 cup packed brown sugar

Equipment: parchment paper, 2 (9inch) round cake pans


Step 1: Whisk cake mix with eggs, pineapple juice, vegetable oil, and apple sauce until you have a smooth batter.

Step 2:  Place parchment paper inside cake pan (cut to size). then spray lightly with cooking spray. 

Step 3:  Melt butter on medium heat in nonstick pan.  Once butter is melted add brown sugar and start to stir.   When brown sugar and butter start to bubble, pour evenly in the two cake pans.

Step 4:  Place pineapple slices over the brown sugar/butter mixture and a half maraschino cherry (cut side up) in the center. 

Step 5:  Pour half the prepared cake batter into each cake pan and bake at 350 degree for 28-30 minutes or cake is done.  Invert cake onto a plate or platter and serve.  Enjoy.


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