Pineapple Upside-Down Cake is one of the old recipes that have been part of various traditions and celebrations. It's delicious and irresistibly one of the favorites when it comes to special occasions. As often prepared for 50 minutes to an hour, this recipe gives you faster turn-around perfect for busy cooks!
Ingredients of Pineapple Upside-Down Cake:
1 (18 ounce) box yellow cake mix
3 eggs or what has been indicated in the cake mix
1/3 cup oil or what has been indicated in the cake mix
1/4-1/2 cup butter
1 cup dark brown sugar
1 (20 ounce) cans sliced pineapple
1 (8 ounce) jars maraschino cherries (optional)
halved walnuts (optional)
1 1/3 cups water or what has been indicated in the cake mix
Procedure of Pineapple Upside-Down Cake:
Make an oblong single layer cake. Follow and check the instructions on the label of the cake box.
Make a cake batter. Set aside.
Cut butter into small pieces and put at the bottom of the oblong pan.
Sprinkle brown sugar over the butter.
Put the pan over the stove over low heat until butter and sugar melt into liquid. Remove the pan from the stove.
Put Pineapple slices at the bottom of the pan with the heated butter and sugar.
Place the nuts and cherries between the Pineapple slices. Now you have the Pineapple-cherry-nut mixture.
Pour the cake batter on the mixture.
Place it in the oven with temperature 350 F. Bake as directed in the cake box.
When done, place a plate over the cake and turn it upside down and remove the pan cautiously.
Do it carefully and fast so it won't be hard to remove.
Here are some variations that you can make with your Pineapple Upside-Down Cake:
You can add other fruit such as blueberries or peaches or other fruit in season if you want instead of Pineapple.
You can also add chopped walnuts or pecans into the brown sugar.
To have a flavorful cake, you can use the juice frm the Pineapple and cherries for your cake batter instead of the plain water.
If you need to lower the fat, you can cut down the butter for your brown sugar topping mixture.
