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Pineapple Upside Down Cake

July 25, 2010

Erin was a little bummed with the attention the boys got last week, so she decided she wanted to tackle this week’s Sunday Sweets on her own.  She brought me one of the cookbooks earlier this week, asking if we could make apple pie.  While I love apple pie I told her to pick something else, since last week the boys made apple dumplings.  She finally settled on Pineapple Upside-Down Cake.

Michaela has decided she wants to get in on the action too…

After melting the butter and coating the pan, she added in brown sugar and coconut.

Then, drain the pineapple slices (reserving the juice) and layer them on top of the coconut.

After all of the pineapple is in place, add the maraschino cherries in the center of the pineapple.  “Hey Daddy!  Since you want me to leave you a few pieces with out the cherries!”

Mix cake batter according to package instructions…and add a smidge of eggshell for extra protein.  (Don’t worry, we got it all out…I think…)


Pour the batter over the other layers in pan, place in oven and bake.

Part of cooking is cleaning up!  It’s okay to recruit a little help, if you need it.  😉

After the cake is finished and has cooled slightly, invert and serve!

Recipe:  Pineapple Upside-Down Cake

Ingredients

  • 1 (10 ounce) jar maraschino cherries, drained
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup flaked coconut
  • 1 can sliced pineapple, drained with juice reserved
  • 1 package yellow cake mix

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat the bottom of 9 x 13 inch pan with melted butter.
  3. Sprinkle the bottom of pan with brown sugar.
  4. Sprinkle coconut over the brown sugar.
  5. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring.
  6. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water.
  7. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool slightly in pan (approx 10 minutes).
  8. While the bottoms of the cake pans are still warm to the touch, invert out onto a serving dish.
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2 Comments leave one →
  1. Mamaw permalink
    July 25, 2010 10:47 pm

    WOW, ERIN THAT LOOKS REALLY GOOD…..PAPAW AND I LOVE PINEAPPLE UPSIDE DOWN CAKE……………

    • July 25, 2010 10:50 pm

      It was good!!! I’m sending some of it to work with Andrew tomorrow. LOL

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