The Perfect Cake – Picture Worth 1,000 words

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The above photo of a pineapple upside down cake that I baked recently.  This was my mother’s favorite cake and I have fond memories of her making this cake for the family as a kid.

To make this cake is really easy.  Just do the following:

You will need:

  • Any Yellow Moist box cake (and what ingredients it calls for … such as eggs, oil, etc.)
  • 1 large can of sliced pineapples (in its own juice),
  • 1 sick of butter (unsalted)
  • 1 cup of dark brown sugar (firmly packed)

Open the can of pineapples.  Strain the pineapple joint into a separate bowl, to be used later in the cake.  Put the pineapples aside to be used later.

Prepare box cake per directions, except instead of the water it calls for, you need to substitute equal amounts of the pineapple juice.  So if the cake directions on the box call for 1 cup of water.   Use instead 1 cup of the pineapple juice that you strained from the can of pineapples listed above.

Mix the rest of the cake batter as instructed on the box (e.g. using the eggs and oil, etc) as called for.

Mix batter with mixer on medium high speed or high until batter is smooth.

In a large cake pan (such as 9″ round cake pan).  If you have it, a large (12″) cast iron skillet works best.  Mix the one stick of melted butter, and the cup of brown sugar in bottom of pan.  Place the pineapple slices in the bottom on the pan.  If you desire, place maraschino cherries in the center of the pineapple rings.

Pour prepared cake batter over the pineapples, and place in the center of a pre-heated over.  Bake cake at temperature indicated by box cake instructions.   Place a cookie sheet covered in aluminum foil on the oven rack below the cake’s rack to catch any spills.   If you pan is large enough, there should not be any spills.

Cake is ready when a toothpick in the center comes out clean.   Depending on your oven, the cake make take a few more minutes than called for on the box instructions.  Be careful not to over cook.  There may still be juice on the tooth pick from the brown sugar and butter, but there should not be any cake batter that is on the toothpick.

Take care to take the cake out of the oven.  Then a large ceramic plate (not a plastic plate), should be placed upside down over the top of the cake pan.  Then very carefully flip the cake over.  It is normal for some juice to run from the cake.

And now you have made the perfect Pineapple Upside Down Cake.

Click here to go to the Bloomkins.com to purchase a larger copy of this cake photo.

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