The mighty pineapple. A symbol for hospitality. Great in a fruit punch that’s lacking a little bit of personality…okay, let me be real for sec, I just spent about an hour thinking through something meaningful to say about pineapples. But it’s 10:30pm on a Monday and surprise-surprise, after a 15-hour day, I’m beat.
So here’s a pineapple upside cake recipe. Bring it to work and share it—be hospitable. Make new friends. Tell people about The Couple That Crafts.
1/4 cup butter or margarine SAVE $
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ yellow cake mix
Vegetable oil and eggs called for on cake mix box SAVE $
1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
$25 (11″x14″ with other sizes available upon request)
Don’t forget, you can customize any piece! Ready to buy, have an idea or some feedback?
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Thanks for visiting The Couple That Crafts!