Cracker Jacks. The prize in the ceral box. Homemade ice cream. The ocean floor.
“Good things found at the bottom!” (I feel like I’m playing $25,000 Pyramid hosted by Donny Osmond).
Now I know it is WAY TOO EARLY to be up typing blog posts. But, I wanted to share my Mom’s (Mimi) recipe for Pineapple Upside Down Cake before I take off for the annual sister’s shopping weekend in Overland Park, Kansas. This cake is really fun because all the good stuff is actually at the bottom of the pan. If you’ve never tried PUDC, it really looks pretty for Christmas Dinner with the red cherries and glazed pineapple on top of the cake. No. The bottom of the cake, which is the top because it is upside down. Now I’m confused. Need more coffee.
Mimi’s Pineapple Upside Down Cake
1 box yellow cake mix
1/2 cup butter
1 cup brown sugar
1 can (1 lb. 14 oz.) pineapple slices
Maraschino Cherry halves
Melt butter in large iron skillet. Sprinkle brown sugar evenly in pan. Drain pineapple – reserve the syrup. Arrange pineapple slices and cherry halves in sugar mixture. I like to put the cherry in the middle of the pineapple. Add enough water to the pineapple syrup to make 1 1/3 cups liquid. Add this and 2 eggs to cake mix. Mix as directed. Pour over fruit. Baike at 350 degrees for 50 minutes. Let stand about 5 minutes and then turn upside down on a large platter or cake stand. Observe the golden wonderfulness and serve.
Y’all Enjoy! I’ll posted some sister weekend adventures later if my sister will let me use her computer.