Pineapple Upside Down Cake
To make this cake even more fun or if you are having a Dessert Party make cups cakes. Follow the recipes just use a muffin/cupcake pan and top just the way you would a full size cake. Enjoy!
Ingredients for topping: 1 can of pineapple slices
½ box of brown sugar
1 cup of pineapple juice
1/5 of a stick of butter
1 jar of cherries
Ingredients for batter:
1 box of yellow cake mix (or pineapple cake mix)
1 or 2 drops of vanilla eggs (see cake mix recommendations, probably 2-3)
1/3 cup of oil
Preheat oven to 350 degrees F.
Grease bundt pan with shortening.
Sprinkle flour on top of the bundt pan.
Follow the cake mix directions except use 1 cup of pineapple juice and water instead of straight water.
Also, where the cake mix directions ask for butter, use only half that amount of butter and use oil for the other half.
Lay brown sugar in the bundt pan.
Cut dashes of butter on the sugar.
Dry off pineapples and cherries with a paper towel.
Place pineapples with cherries in the centers on the bottom of the bundt pan.
Make the cake batter according to the cake mix directions.
Pour the batter over the top of the pineapples and cherries.
Spread it out until it is even.
Place the bundt pan in the oven.
Cook until completely cooked inside. (Check by sticking toothpicks into the cake…when it comes out dry then it is done. It is better to leave it in longer than to under cook it.)
Put aluminum foil on the table in two long sheets.
When cake is done, dump the cake on it quickly, so the pineapples are facing up.
Take any extra pineapples off the pan while it is still hot and place them on the cake.