Pinapple upside-down cake mix
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Recipe Yellow Cake Mix | |
| 8 | ounces | Pinapple rings, chunks or |
| Bits | ||
Directions
Make the Yellow Cake Mix, dividing the recipe in half. Seal, label and store along with the can of pinapple.
Makes 1 package of Upside-Down Cake Mix.
TO USE: Melt 4 tablespoons of butter in a 9 x 1½ inch round skillet or cake pan. Sprinkle with ½ cup packed brown sugar. Drain and reserve the liquid from the can of pinapple;arrange the pinapple pieces attractively in the pan; if desired, garnish with maraschino cherries or nuts. Pour 1 package of the Upside-Down Cake Mix into a mixing bowl; add ½ teaspoon vanilla extract and either ½ cup milk or ½ cup of the reserved pinapple juice. Beat for 2minutes at slow to medium speed or 2 minutes by hand averaging a rapid 135 strokes per minute. Add 1 egg and beat 1 more minute scraping the sides of bowl frequently. Spread the batter over the fruit in the pan. Bake at 375 degrees F. for 25 to 30 minutes or until a knife inserted at the center comes out clean. Invert the pan onto a rackand let the cake remain there a few minutes so that the syrup can drain into the cake.
APPLE UPSIDE-DOWN CAKE: Sprinkle ¼ teaspoon cinnamon over the melted butter and brown sugar. Instead of pinapple, use 2 to 2 ½ cups apple wedges or slices; sprinkle apples with raisins and pecan halves. Pour batter over fruit and bake as directed.
CHERRY UPSIDE-DOWN CAKE: Replace pinapple with a 16-ounce can of drained, sour red or sweet black cherries; no garnish necessary. If using sour cherries, increase brown sugar to ⅔ cup. Make as directed.
CRANBERRY UPSIDE-DOWN CAKE: Use 1 cup packed brown sugar; use 2 cups uncooked cranberries in place of the pinapple. Make as directed.
Recipe By : Make Your Own Groceries - Hartwig From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500