Minden Press-Herald

Wednesday
Oct 01st

Pinapple Upsidedown Cake

May 21, 2012 Mac's daughter and son-in-law, Pat and Bob Kuehn (pronounced "keen"), from Spring, Texas stayed and cared for Mac making it possible for me ,my and Carol to attend my sister, Vivian's funeral in Houston. Fortunately before my sister's passing, they had already planned to visit us during that time. It was another one of those times our good Lord took care of a need.

Carol and I returned home from Houston on May 23 which was Mac's 89th birthday. To help celebrate Mac's birthday, Pat had baked a Pineapple Upside Down Cake. Instead of trying to top the cake with 89 birthday candles, Pat used waxed candle numbers 8 and 9. It was especially meaningful that Pat remembered this was his favorite kind of cake. He truly enjoyed the cake but most of all he appreciated her thoughtfulness. Many thanks to Pat for that treasured memory.

The only thing that I would do different not mentioned in Pat's recipe is add a maraschino cherry in the center of each pineapple.

I am grateful to Pat for leaving this KEEPER recipe to share with you this week.

PAT'S PINEAPPLE UPSIDE DOWN CAKE

1 sticks margarine or butter

1 cup brown sugar

1 (15.5 oz.) can sliced pineapple, reserve juice

Maraschino cherries, optional

1 box of yellow cake mix

Preheat oven to 350 degrees

Melt the margarine or butter in a 13 X 9 inch pan. Sprinkle the brown sugar over the butter.

Place slice pineapples on top of brown sugar. If desired, place one maraschino cherry in the center of each pineapple.

Prepare cake mix as directed on box, adding water to reserved pineapple juice to equal amount of water called for in the recipe.

Slowly pour cake mix over pineapple. Bake for 45 minutes or until toothpick comes out clean. Cool on baking rack for 10 minutes. Turn cake over on a rectangle dish and cover.

Keep refrigerated.

Last Updated ( November 20, 2012 )  

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