It’s porch Time! Not!
Today is a dreary rainy day in the low 50’s……Not a good day to be on the porch but a great day to make
my Mom a Pineapple Upside Down Cake for Mother’s Day Brunch. It’s one of her Favorite Desserts.
Here are the Ingredients I needed.
1 Cup Butter
3/4 Cup Brown Sugar
I Box Yellow Cake Mix and the Ingredients it calls for on the back of the box.
1 Can Pineapple Rings
1 jar Maraschino Cherries
I took the butter and 1/2 cup of brown sugar and beat it together in a mixer.
I know some recipes call for melting the butter on the bottom of the pan and then sprinkling with brown sugar but I like to make a Smear and spread it on the bottom of the baking dish……You may have to use Clean fingers to help spread it evenly on bottom of pan.
I then arranged the Pineapple rings over the Sugary Butter Smear……SAVE THE PINEAPPLE JUICE from the CAN! We use it in the cake.
I then place Cherries in the center of each ring and thru out the bottom to fill in open areas.
Then I follow the directions to mix the cake that’s on the back of the box…..The only thing different is instead of water I use the Pineapple juice……if you don’t have enough juice just add water till you have the right amount.
Pour the Batter over the Prepared Pan.
Spread evenly over Pineapple and Cherries.
I baked mine for 40 Minutes in a 350 degree oven…… In You Go.. See you Soon……
I removed it from the oven checking it with a wooden toothpick making sure the toothpick came out clean.
I placed a foil lined cookie sheet over the cake pan and carefully FLIPPED it! I let the cake pan rest for a minute so all the Sugary Goodness would drip off! Yummy!!!!
I waited for it to cool and was able to Carefully move it to a pretty Tray.
Now just Bring on Mother’s Day and a Dollop of Whipped Cream! Can’t wait!
Happy Mother’s Day to all you Moms!!!!
Till Next Time…….