Well, that's what I call it. aka Upside Down Pineapple Cake .... my husband loves this kind of cake. Years back I made a very, very, very good version of it from a Cooking Light magazine. It was unique in that it called for fresh rosemary to be scattered in the melted butter/brown sugar mixture and then you topped it with the pineapple slices and then the batter. When sliced and placed before him, my husband's first comment was, Is there supposed to be grass on it? Yes! and rosemary is not grass. I will say that seeing the rosemary turn brown the next day didn't make the cake as pretty as first baked (and brought all new comments you can imagine) but still good flavor. Since then I've lost that recipe (yes - sad to say) so have used several other variations, sometimes with or without rosemary scattered in just for comments to spark.
Tonight we went to my parents' house for dinner (pot roast - one of my husband's mainstays which apparently I don't make enough) and I took dessert. Mom's dinner was outstanding. I concocted a new, simple version of ... you guessed it, Upside Down Pineapple Cake, which I call, Pineapple Bliss.
Pineapple Bliss
1 Box Pineapple Supreme Cake Mix
Caramel Topping (it's fat free - makes you feel better, right?)
Pam spray
20 ounce can sliced pineapple rings, juice drained
Prepare cake batter as directed on box.
In a 9x12 pan, spray Pam and then drizzle generously the Caramel Topping all around the bottom of pan. Top with all the slices of pineapple. Take a moment and smell the sweetness! Ok, pour the batter over pineapple slices and spread to even layer.
Bake 325-350 degrees (depending on your oven) for 35 minutes.
Cool about 5 minutes and then invert cake onto foil-lined tray or plate. yummmm
- - -
I finished Explosive Eighteen by Janet Evanovich and it was hilarious. One of her better recent books! I received several emails after that post and yes, I do know there's a movie coming out of her first book - can't wait! I want to re-read the book before I see the film. If you haven't seen the trailer yet ... click HERE! Looks to be a fun ride. Morelli or Ranger? I'm always rooting for Morelli :)- - -
Just want to say thank you for all the sweet comments on the Blog throughout the year -- I read them all and really appreciate you taking the time to jot a note down to me; love hearing from you. Hope your week-end is a splendid one.
12 comments:
Pineapple upside-down cake is my favorite as well as my husband's. I make mine a little differently. I once went to a friend's house in high school & his mother made peach upside-down cake. You just use sliced peaches instead of pineapple rings & of course you don't use pineapple cake mix. If you like peaches you'd pike peach upside-down cake : ) Blessings, Shirlee
I remember seeing that recipe - I'll look in my books and see if I can find it! I LOVE pineapple cake! My mom likes this really weird cake for her birthday cake: You make a yellow cake mix using crushed pineapple for the liquid. Then you frost it with chocolate frosting. She loves it, but we all think it is too weird. ;)
Pineapple upside down cake is a favourite in this house. I often sustitute the pineapples with pears which we grow.
Oh my that cake looks wonderful - may have to try baking it x
That does look yummy, but what is Pam spray!!
aww it is looking so yummyy..i love it so much xx
Would you believe that I've never had pineapple upside down cake?! I don't know why it was never made for us when we were kids but it's just not something any of us would want to have. I'll have to try that recipe sometime!
I'm glad to hear that the latest Evanovich is worth a read. After her last book, I'd pretty much sworn them off--it was like she was using this set formula to write a book that was funny in the first & second books but after the tenth? Not so much. Meow!! LOL I hope the movie is good!
I love pineapple upside down cake, it's one of my favorites.
I'm going to have to read some of these Evanovich books, I've never heard of her before. The trailer clip looked good though.
The pineapple upside down cake definitely looks yummy...even sans grass :) I might have to check out Evanovich books. I have seen them in the bookstore and in the library, but have never picked one up. You have definitely peek my interest.
Take care!
Pineapple Upside-down Cake with Rosemary
1 T stick margarine, melted
1/3 C firmly packed dark brown sugar
1 t chopped rosemary
6 unsweetened canned pineapple slices
1 1/4 C all-purpose flour
1 1/2 t baking powder
1/8 t salt
1/4 C stick margarine, softened
2/3 C granulated sugar
1 t vanilla
1 large egg
1/2 C skim milk
Rosemary sprigs
1. Preheat oven to 350 degrees.
2. Coat bottom of a 9"-round cake pan with melted margarine. Sprinkle brown sugar and rosemary over margarine. Arrange pineapple slices in a single layer over brown sugar-rosemary mixture; set aside.
3. Combine flour, baking powder, and salt in a bowl; stir well. Set aside. Beat 1/4 cup margarine and sugar at medium speed of a mixer until well-blended. Add vanilla and egg; beat well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Pour batter over pineapple slices.
4. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narow metal spatula. Invert onto a cake plate; cut into wedges. Garnish with rosemary sprigs. Serve warm.
Yields 8 servings.
Calories: 257; Fat 8g; Protein 3.4g; Carb 43.4g; Fiber 0.6g; Chol. 28mg; Iron 1.4mg; Sodium 141mg; Calc 88mg.
HTH! :)
My sweetheart makes and loves to eat Pineapple Upside Down Cake. He makes little individual "cakes" in little
ramekins. They are delightful.
It's gotta be Ranger for me! Your cake looks so yummy and EASY... will make it soon for hubby :)
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