Wednesday, December 3, 2008

Back to Baking...Dream Pineapple Upside Down Cake


Since I like to bake more than say "cook", this Thanksgiving I was assigned by my lovely mother to bring a dessert to the big family celebration... wanting to think out of the box and prepare something that wasn't necessarily a seasonal/holiday dessert, I decided to try my very 1st pineapple upside down cake. Leave it to the folks at Kraft to come up with a recipe that is simple, yet looks quite impressive when you're finished.
Here's the recipe and my finished creation:
Ingredients
3 cans (8 oz. each) pineapple slices in juice, undrained
1 cup firmly packed light brown sugar
1/3 cup butter or margarine, melted
6 maraschino cherries, halved
1/2 cup Chopped Pecans
1 pkg. (2-layer size) yellow cake mix
1 envelope DREAM WHIP Whipped Topping Mix (you'll find this in the baking aisle)
4 eggs
1 cup cold water

Directions
Preheat oven to 350°F

  • Drain pineapple, reserving 2 Tbsp. of the juice; set aside
  • Mix brown sugar and butter in 13x9-inch baking pan (I used a round pan to make it look more presentable on a cake plate)
  • Arrange pineapple slices in pan, cutting slices if necessary to evenly fit onto bottom of pan
  • Place cherry half, cut side up, in center of each slice
  • Sprinkle with the reserved pineapple juice and pecans
  • Beat dry cake mix, dry whipped topping mix, eggs, and water in large bowl with electric mixer on low speed 2 minutes and then beat on medium speed 4 minutes
  • Carefully spoon into prepared pan
    Bake 50 to 55 minutes or until top springs back when lightly pressed (I only cooked it for 4o minutes because the pan was smaller)
  • Let stand 10 minutes and then invert onto serving plate (I let it stand a lot longer and edged the pan with a knife to make it easier to get out)
  • Let stand 1 minute and remove from pan -serve warm or cooled

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