February 07, 2009

Easy Cake to Take

I had a meeting today and it was a pot luck. I was assigned a dessert.

I needed something quick and I do the homemade since hardly anyone else does... and suddenly I remembered my Mom's Mom, my Nana, used to always make a pineapple upside down cake.

Whenever she visited she would make one in my big cast iron skillet. She'd tell me over and over how easy it was as she just used a yellow cake mix.

Folks... it was easy. Single handedly, the easiest dessert to take anywhere and pretty much everyone likes it... if you hate pineapple, you just pick off that part.

As for me? I love it... then again, it could be memories.

So... here you go.


2/3 cup butter
3/4 cup brown sugar (I may go with 1 cup next time)
1 large can of pineapple slices, drained
1 small jar marachino cherries, as many as required, drained

Place the butter and brown sugar in a large cast iron skillet and melt until it boils or bubbles. (Don't burn or carmelize.)

Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).

Prepare a box of yellow cake mix following the directions on the box to mix the batter and pour the batter over the pineapple and cherries. (I always use Duncan Hines.)

Bake at 350F degrees in the middle rack of the oven. The cake box does not specify how long it takes for a skillet, so start watching it at 30 minutes. I found it took about 40 minutes.

When the cake is done, loosen the edges with a butter knife. Allow it to sit five minutes, then turn it upside down on a serving dish.

Posted by Boudicca at February 7, 2009 09:57 PM | TrackBack


Posted by: vw bug at February 8, 2009 05:59 AM

That sounds so good! :)

Posted by: PeggyU at February 9, 2009 04:14 AM

If you use the liquid you drain from the pineapple as part of the water you add to the cake mix, the flavour is excellent.

Posted by: Trudy at February 9, 2009 02:44 PM