Friday, February 12, 2016

Quick Pineapple Upside-Down Cake Recipe and Review

Pineapple Upside-Down Cake is my husband's favorite desert of all. I like it too and have been trying out different recipes for many years. The following recipe is from Betty Crocker, It's probably over 50 years old but this recipe is super easy and tastes great.

Fresh pineapples were on sale this week and one half of the one I got went into this cake. I didn't have any pecans this time and it still turned out great. You can get a lot more cherries on top if you cut the pineapple rings in half. If you choose to use canned pineapple rings, bake 30-35 minutes and if fresh maybe 10-15 minutes longer depending on the thickness of your pineapple rings.

This mix uses Bisquick and the cake is dense and sweet. The bottom, which becomes the top is gooey and the sides are nice and crisp. This recipe is a keeper and gets more stars for being quick. It only takes 15 minutes to prepare and then 35 minutes to bake.

Give it a try and let me know what you think.

1/4 cup butter or margarine
1/4 cup packed brown sugar
1 can (8 oz.) pineapple slices, drained and cut in half
2 Tbs chopped pecans (optional)
Maraschino cherries
1-1/2 cup Bisquick Mix
1/2 cup granulated sugar
1/2 cup milk
2 Tbs vegetable oil
1 tsp vanilla
1 egg


Heat oven to 350F . Melt butter in the oven in a 9-inch round or 8-inch square pan. Sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices in a single layer over the sugar mixture. Sprinkle the pecans over everything. Place the cherries in the spaces created by the pineapple rings.

In a large bowl, beat remaining ingredients with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on medium for 4 minutes occasionally scraping the bowl. Pour the batter over the pineapple and cherries.

Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Immediately place heatproof serving plate upside down own over the pan; then turn plate and pan over. Leave the pan over cake a few minutes so brown sugar mixture can drizzle over cake, remove pan. Cool at least 10 minutes before serving. Store loosely covered.

Makes 8 servings

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