PINEAPPLE UPSIDE DOWN CAKE
"This is really a Pina Colada Cake, a hybrid Pineapple Upside Down which I've developed over the years. Instead of Pineapple Rings I use Crushed Pineapple, Coconut and Honey. It is very important to cool the mixture of Butter and Brown Sugar before covering with the rest of the ingredients, preventing the layer of Pineapple and the Cake Mix from mixing prematurely. Makes one 13 x 9 Pan."
Provided by Jim Esposito
Yield 12
Number Of Ingredients 6
Steps:
- Put 13 x 9 Pan (I prefer a glass baking dish) on Stove on low heat and melt 1 stick of Butter. When it liquefies, remove from heat, cover with Brown Sugar, mashing it into Butter with a fork. Brown Sugar will turn dark as it absorbs, mixes with Butter. Let cool, then refrigerate until Butter hardens.
- Drain juice from 2 20 oz. Cans of Crushed Pineapple. Save juice.
- Once cool, cover Butter and Brown Sugar with Crushed Pineapple, making a nice even layer.
- Make Cake Mix. I prefer Yellow Cake Mix to which you add Melted Butter and Eggs, but you can use a variety of different cakes - White, Coconut or Pineapple - providing they are compatible, taste-wise. Some Cake Mixes have you add Oil, which is okay, but obviously finished product will not come out as buttery. Instead of Water use drained Pineapple Juice. Do not use full amount of water specified by Cake Mix, since you will be adding Honey later. Once cake mix begins to thicken, add Shredded Coconut and Honey.
- Sprinkle any Coconut you did not mix into Cake Mix over layer of Pineapple, then pour Cake Mix over that, smoothing it to an even layer.
- Bake as directed. With extra ingredients this might require baking a little longer than instructions on box.
- Serve while still warm. Cut Cake and flip over onto plates, with Brown Sugar and Pineapple on top. Cover with tinfoil and refrigerate what is left over. When serving subsequently you should take Cake out, let it warm a bit, put baking dish on stove on low heat, slowly warm up Butter & Brown Sugar.
- Enjoy.
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