Tuesday, March 2, 2010

My Birthday Cake

In honor of my birthday this Sunday, and because Hillary has once again requested it, I'm posting the best Pineapple upside Down Cake recipe ever. I can't make this without thinking of my Grandpa. It was his favorite, and we had it every year.

Pineapple Upside Down Cake

1/2 - 3/4 cup walnuts (optional, I don't use them because my nephew is allergic)
1/2 cup butter
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
5 maraschino cherries, drained and halved
1 package yellow cake mix (I use pineapple cake mix)
3 eggs
1/3 cup vegetable oil
12 oz. Cool Whip, thawed (if you like to top yours)

Preheat oven to 350. Chop nuts (if using them); set aside. Melt butter in a pan over low heat. Remove from heat. Stir in brown sugar until well blended. Drain pineapple, reserving juice; set aside. Move butter/ brown sugar mixture to the bottom of a greased or non stick cake pan. Arrange pineapple slices over mixture. Place a cherry half in center of each pineapple slice. Sprinkle with nuts (once again, if you want them). Add enough water to reserved pineapple juice to make1 1/3 cups liquid. In bowl, combine cake mix, liquid, eggs, and oil; whisk until well blended and smooth. Pour over fruit mixture. Bake 35-40 minutes, or until cake tester inserted in center comes out clean. Remove; cool 5 minutes. Carefully loosen edges of cake; invert onto large, heat-safe serving plate. Cool slightly. Serving warm is best in my opinion.

Hope you all love it as much as I do!!

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