Pineapple Upside-Down Cake

February 16, 2010 at 11:57 am Leave a comment

So this last weekend, Johnny and I packed all of our laundry into my car and drove out to his parents house in PA. It’s always so nice to spend time out there with them and Melinda and Ralf. Heh. Ralf. (Johnny’s sister and puppy, respectively)

His dad’s birthday was last week, and his mom’s is next week, so we decided to celebrate all at once while we had the time to visit. Of course, this means I had to cook something 🙂  Actually, I cooked several things.

Mr. Yoder is a big fan of quiche apparently. How awesome is that?! So my Bacon, Broccoli and Cheddar Quiche had an encore at breakfast time.

Dinner was Pesto Chicken Paninies (on ciabatta bread with mozzarella, roasted peppers and arugula) with Cumin Scented Sweet Potato Fries.

Ralfie wanted some chicken!!!!

Dessert? Pineapple Upside-Down Cake!

I couldn’t tell you the last time I had pineapple upside-down cake. I remember when I was little my mom made it once and I absolutely loved it. It’s such a fun dessert! To the untrained eye, as it sits in its pan it looks just like a plain old yellow cake. Flip it over – and like magic it’s a gooey, glorious cake topped with golden pineapple rings and brilliant red cherries. Yum yum yum yum yum .

Pinapple Upside-Down Cake

  • 1 box yellow cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 (20 oz) can pineapple rings, juice drained and reserved
  • 1 jar maraschino cherries
  • 1/2 cup brown sugar
  • 1/2 stick of unsalted butter, melted
  • 2 tablespoons dark rum
  1. Preheat the oven to 350.
  2. In a cake pan of your choice, combine the melted butter, brown sugar and rum. (It should be sticky and syrupy.) Line this mixture with pineapple rings, placing cherries in the center of each ring and any empty spaces. Set aside.
  3. In a large mixing bowl, combine cake mix, eggs, oil, and pineapple juice and whisk until the batter is combined and free of lumps. Pour over pineapple mixture.
  4. Bake at 350 until the top is golden and a toothpick inserted in the center comes out clean.
  5. Remove from oven and let cool for 10 minuets.Be sure to loosen the edges of the cake with a knife.
  6. Carefully place a large plate or platter on top of the cake pan. Flip the cake over onto the plate and carefully remove the cake pan.
  7. Volia! Pineapple-Upside Down Cake!

Entry filed under: Dessert, Recipes.


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February 2010

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