I have a bit of a weakness for sweets, and because of this, I try and keep my sugar consumption to a minimum. This can be difficult sometimes, as anyone trying to stick to a healthier diet probably knows, and it doesn’t help when blogging friends like Mr. CBB continually share their amazing creations like these Strawberry Cheesecake Streusel Muffins. Although I try and keep sugar consumption to a minimum, when I do eat it, I want it to be in fabulous form.
Enter, Pineapple Upside Down Cake. My mom, who isn’t terribly fond of cooking, has a couple of recipes that just “wow” people, and this is one of them. It’s pretty easy to put together if you use a cake mix, which is what I’m suggesting here, but you can also do any homemade yellow cake recipe as well.
For the pan, you can use a 9×13 pan, or two 9-inch round pans. There’s no need to grease the pans, because the butter and brown sugar mixture make the cake easy to drop right out when you flip it over.
For the ingredients you’ll need:
2 large cans of pineapple rings (we always use Dole) in their own juice ($2.50)
1 yellow cake mix, (we always stock up on these when they’re on sale) (99 cents)
1 stick of real butter ( 64 cents)
1 cup of brown sugar (we always use C & H) (65 cents)
1 jar of maraschino cherries ($1.25)
Total cost: $6.03 (plus the cost of the ingredients needed to prepare the cake mix)
The putting together part is easy. Preheat oven according to cake mix instructions. Make cake batter according to box instructions, and set aside. In medium saucepan, melt butter, and then add brown sugar and mix well. Spread butter/sugar mixture into bottom of pan(s). Place pineapple rings into the bottom of pan, close together (for the 9×13 pan, I always end up doing a row of half pineapple rings on the side), and put 1 cherry in the center of each pineapple ring. Pour the prepared cake batter over the pineapple rings, splitting the batter into two even amounts if you’re using the round pans. Bake until a knife inserted in the center comes out clean – Check your box directions for approximate baking times.
Remove from oven, let cool for 15 minutes, then turn out by placing a plate for the round pans or a cake sheet for the 9×13 over the top of the cake, holding it firmly over the cake, and then flipping quickly. Serve warm or cool, with or without whipped cream. Yummalicious!