pineapple upside down cake – it’s the ultimate bbq dessert.
practically as american as apple pie, just with a slightly more tropical twist. (i think a virgin piña colada is calling my name.)
it’s quick, it’s easy, plus the ooey-gooey caramel sauce will have everyone asking for a second (& even third) slice.
and have i mentioned that there isn’t any frosting? i’m the type of girl that usually requires frosting – but this pineapple upside down cake is perfect all by itself, not to mention it’s one less thing you have to make.
pineapple upside down cake
1 box yellow cake mix (i prefer the kind with pudding)
1 can of pineapple slices or crushed pineapple (the slices definitely look prettier & work well in a 9×13 pan or a round cake pan, although i prefer crushed pineapple because then you get a bit of pineapple in every single bite)
1 stick of butter
1 cup of brown sugar
melt butter in a saucepan. add brown sugar and simmer over moderate heat, stirring for approximately four minutes, then remove from heat.
pour brown sugar into pan (i like to use a bundt cake pan because i think it’s pretty, but any cake pan will do). if you are using pineapple slices, arrange pineapple on top of brown sugar mixture, overlapping pieces slightly. if you are using crushed pineapple, simply spread a think layer on top of the brown sugar mixture. either way, make sure to save the pineapple juice – it’s practically liquid gold.
prepare cake mix as directed on package, substituting pineapple juice for some (if not ALL) of the water called for. slowly pour cake mix over pineapple.
bake at 350 for 45 minutes, or until toothpick insterted in cake comes out clean.
* for a moister cake, cover (with a glass cake dome, or plastic wrap) before it has cooled completely.