Pineapple Inside Out and Upside Down Cake

Inside out and upside down...

When it comes to desserts, are you a chocoholic?  

Negative Calorie Chocolate Cake

Or do you go more for nutty richness?  

Nutty Baklava Bites

Maybe something unexpected, like pears and gorgonzola?  

Pear and Gorgonzola Tart

For me, it often depends on the weather.  While I used to be all about chocolate all year ‘round, now I crave lemon whenever the weather is warm.  

yumsugar

Also apparently when the weather is SUPPOSED to be warm, as the craving has kicked in, and it is nowhere near summer up here in our neck of the woods.  :(  

If you’re looking at the post title, I bet you’re wondering why you’re supposed to care about my lemon urges, since this is a pineapple cake we’re making today.  Well, because, silly!  My cake starts out with a simple box of lemon cake mix, and it doesn’t get much more complicated than that.  

Easy peasy and so delicious- it’s a family favorite.  Or maybe just one of mine...  does it really matter?

Today’s version is a variation on my usual recipe, so it’s a bit of an experiment.  I was inspired by the pretty copper pan I unearthed during a clean sweep I did of our lower cabinets (and I’m proud to say we’re getting rid of donating a whole bunch of pans & bowls that took up a lot of space).  Anyway, the usual family version of the cake is not so pretty, because it generally isn’t long for this world once it’s out of the oven, and who has time to pretty something up for a normal family dinner?  

{SHAME ON ME!  As if my kids and Honey don’t deserve the extra few minutes of my time to make it a little special!  That ends today.  If I’m going to pretend to be a homemaker, I’m going to pretend harder!}

Pineapple/Lemon Inside Out and Upside Down Cake

1 can sliced pineapple rings (drained, reserve juice)

Maraschino cherries for garnish (optional) 

2 tbs brown sugar

1 Lemon Cake mix (whatever’s on sale, really)

3 eggs 

1 1/4 cups of pineapple juice

1 can crushed pineapple (drained, reserve juice) 

3/4 cup low-fat sour cream OR plain yogurt

Heat oven to 350 degrees.  Grease or spray pan(s), then arrange pineapple rings in a decorative pattern to cover bottom(s).  If you’re using cherries, place whole or halved cherries inside each ring, then sprinkle brown sugar over entire pan bottom.  *It’s not necessary to be terribly even with it.  The brown sugar blends with the pineapple juice and makes a beautiful brown finish to the top of the cake.

Next, blend together the cake mix, pineapple juice and eggs.  I just use a whisk - it blends together easily, and there’s no need to use an electric mixer.  Once blended smooth, fold in the drained crushed pineapple and sour cream/yogurt until evenly mixed through.  *You can make a thick 9 x 13 cake or two 9” rounds, or, if you’re weird like me, a 10” and a 6” round... I’m sure you get the picture.  

Bake for 30-45 minutes, or until the sides just start to pull away from the pan.  The timing is imprecise, I know, but so much depends on the size of the pan. 

Have a plate or platter ready; when the cake is done, wait 5 minutes at the most, and invert cake onto  your serving piece.  *It’s not unusual for a ring (or two or three) to stay in the pan instead of sticking to the cake.  Just use a butter knife to lift the ring and place it onto the cake, and no one will ever know the difference.

Serve warm, with whipped cream, or cool completely and refrigerate for later serving.  *Always refrigerate leftovers.  This is such a dense, moist cake that it doesn’t have a long shelf life, but fortunately it’s so darned dee-lish-uss that it rarely lasts more than a day.

If you try this and have feedback, please leave a comment.  You know I love to hear from y’all!  I'm hoping that everyone had a great weekend...

xoxo,

Tami


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