Friday, March 4, 2016

pineapple upsidedown cake

The idea of cooking a cake upside down, is an old technique that started centuries ago when cakes were cooked in a cast iron skillet. The first recorded recipe for pineapple upside down cake was in 1930. The ingredients you'll need to make this are:
1/4 cup of butter or margarine
1 cup of packed brown sugar
1 can (20 oz) of pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries with no stem
1 box Betty Crocker super moist yellow cake mix
vegetable oil and eggs called for on the cake mix box
First you need to preheat oven to 350 degrees. In a 13 x 9 inch pan, melt butter in oven. Sprinkle brown sugar evenly on butter. Arrange pineapple slices on brown sugar. Place cherry in the center of each pineapple slice, gently press into brown sugar. Add enough water to reserve pineapple juice to measure one cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. Bake 42 to 48 minutes. When done flip pan onto plate and let sit, then remove pan. Cool for 30 minutes, serve warm or cool.

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