AllenOK
Executive Chef
Ok, I don't normally mess with "boxed mix" type cakes, as I prefer to make my cakes from scratch. However, I had a box of pineapple supreme mix in my pantry that PeppA had bought. I'm going to donate this cake to a bake sale for my metal detecting club.
Quickie Pineapple Upside-Down Cake
Yields: 12 servings
one 18.25 oz boxed pineapple supreme cake mix
3 eggs
1/3 c oil
one stick butter, melted
brown sugar
2 cans pineapple slices, drained, reserving the juice
32 maraschino cherries
Preheat the oven to 350°F. Melt the butter. Pour the butter into a 13 x 9" cake pan. Swirl the butter to evenly coat the bottom of the pan. Sprinkle the brown sugar over the butter. Arrange the pineapple slices in the pan, in a 3 x 4 grid (you'll have extra slices left over). Place one cherry in the center of each pineapple, and in between the slices as well.
Mix the cake batter as directed, except use 1 1/3 c of the reserved pineapple juice instead of water. Pour the batter slowly over the fruit. Spread the batter evenly with a spatula.
Bake for about 35 minutes, or until the cakes tests done with a toothpick (mine took almost 45 minutes, but my oven may not have been quite up to temp). When done, remove from the oven, and let cool on a wire rack for an hour.
Using a knife, loosen up the edges of the cake from the pan. Invert onto a serving platter. Cut into 12 pieces and serve.
Here's a pic of what it looks like:
Quickie Pineapple Upside-Down Cake
Yields: 12 servings
one 18.25 oz boxed pineapple supreme cake mix
3 eggs
1/3 c oil
one stick butter, melted
brown sugar
2 cans pineapple slices, drained, reserving the juice
32 maraschino cherries
Preheat the oven to 350°F. Melt the butter. Pour the butter into a 13 x 9" cake pan. Swirl the butter to evenly coat the bottom of the pan. Sprinkle the brown sugar over the butter. Arrange the pineapple slices in the pan, in a 3 x 4 grid (you'll have extra slices left over). Place one cherry in the center of each pineapple, and in between the slices as well.
Mix the cake batter as directed, except use 1 1/3 c of the reserved pineapple juice instead of water. Pour the batter slowly over the fruit. Spread the batter evenly with a spatula.
Bake for about 35 minutes, or until the cakes tests done with a toothpick (mine took almost 45 minutes, but my oven may not have been quite up to temp). When done, remove from the oven, and let cool on a wire rack for an hour.
Using a knife, loosen up the edges of the cake from the pan. Invert onto a serving platter. Cut into 12 pieces and serve.
Here's a pic of what it looks like:
