Mouth watering Most Moist Pineapple Upside Down Cake

I love baking. It’s calming to me, but it also keeps me busy. ( and heavy).

It’s something I can enjoy doing alone or with my kids!

As I’ve gotten older, I’ve began to appreciate the term, “ from scratch” in a new way.

The presentation of this cake is absolutely stunning! And although this recipe is not completely from scratch, A box of golden yellow cake is used, however with all the little add ins, it still feels and tastes pretty home made / from scratch to me!!

I have to admit, this is a recipe I found online and it is 100% the BEST , most MOIST, and SWEETEST, pineapple upside down cake I’ve ever eaten or made in my life.

You’ve GOT to try it!!

If you do, let us know what you think!! Share your thoughts, tastebuds, advice and or improvisations in the comments section at the bottom of this post 🙂

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Step-by-Step – Instructions

1. Prep. Preheat your oven to 350°F (175°C)

Coat your bundt / tube pan with butter and flour. *Flour helps to keep the cake from absorbing the butter as it melts, which helps the butter do its job & keep the cake from sticking. I actually forgot this step til i started step 3… soo I backtracked 🤷‍♀️

2. Melt butter.

Pour ¼ cup of your 1/2 cup melted butter into bundt/tube pan. Sprinkle 1 cup packed light brown sugar over melted butter. Make sure it is Spread evenly over the bottom of pan.

3. Arrange the fruit.

DO NOT DRAIN, but Remove all of the pineapple slices from a 20-ounce can & slice them into halves. (Set can with pineapple juice aside) Place the halves round side down in the bottom of your bundt/tube pan nestled into each of the ridges, evenly around, then place 1 maraschino cherry between each of the pineapple slices(16-20 cherries total, stems removed). Push on the cherries gently so they are firmly placed in the brown sugar.

4. Mix the cake batter.

Before you do that, Pour the canned pineapple juice into a measuring cup then add enough water to make 1 total cup of liquid. You can also add 2 tablespoons of cherry juice if you’d like!

Mix the cake batter as directed on the box adding your last ¼ cup of melted butter, the cup pineapple juice with water, and 3 large eggs. *The cake box usually calls for oil- replace it with the ¼ cup of melted butter.

Transfer & Bake

  1. Transfer. Pour the mixed batter into prepared bundt/tube pan gently so that the pineapple slices remain upright and the cherries stay put. do not spread.
  2. Bake. Place pan in the middle of your oven’s center rack & bake at 350°F (175°C) for 30-35 minutes– until an inserted toothpick, or butter knife comes out clean. ( if more time is needed, cook in intervals of 5 minutes at a time). Once fully baked, the cake should spring back to the touch.
  3. Remove and cool. Cover your cake with either a pizza pan, cookie sheet, or heat-safe serving platter and invert/flip the cake. Before removing bundt/tube pan, set aside for 5 minutes. (this allows the cake to release from the pan easily). *The pan will still be hot, so use two oven pads/dish towels to hold the edges of the pan with the plate. Make sure you have a tight hold, then gently invert/flip the bundt pan over

GRAND OPTION THE GLAZE!!

This is a little extra that may be too sweet for some, but for others mouth wateringly AMAZING!! This step is done before flipping the bundt/tube pan.

  1. Melt 1/2 cup of butter & mix with 1/2 cup of confectioners/powdered sugar & 1/4 cup of pineapple and or cherry juice.
  2. Poke. Using a skewer stick or something similar in size go around entire cake poking holes evenly around.
  3. Pour. Before Cake Cools, Pour butter Sugar mix over the top of the cake & let soak for about 5-7 minutes.
  4. Place Pizza Pan, cookie sheet, or heat safe plate over cake & flip/invert. Let sit this way for 5-10 minutes.
  5. Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.

Voila!!! You have a beautifully presented, sugary sweet treat to serve as dessert!!

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Ingredients

  • Ingredients for Glaze

Instructions

  1. Preheat oven to 350 degrees F and coat bundt / tube pan with butter & flour
  2. Pour the first 1/4 cup of melted butter into pan & sprinkle brown sugar over melted butter. Spread evenly over bottom of pan.
  3. Arrange halved pineapple slices around the bottom of pan, nestled into each ridge & place maraschino cherry between the slices. Gently push on each cherry, firmly placing them into brown sugar.
  4. Combine reserved pineapple juice with enough water to make 1 cup of liquid. Mix the cake batter as box directs, using the second 1/4 cup of melted butter, pineapple juice/water mixture & the eggs.
  5. Gently pour mixed batter into pan so the slices stay in place. Do not spread.
  6. Bake in middle of center rack at 350 for 30-35 minutes or until an inserted toothpick comes out clean. A fully baked cake will spring back to the touch.
  7. Mix Glaze ingredients (melted butter, pineapple juice, cherry juice & powdered sugar) until well blended.
  8. Poke a few holes around cake using a skewer or something similar. Then Pour Glaze mix over cake.
  9. Place heat safe plate, cookie sheet or pizza pan over cake in pan and invert/flip the cake. Set aside for 5 minutes to allow an easy release from pan.
  10. Remove the bundt/tube pan and continue cooling for 25 minutes. Serve warm, or store for later.

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Do You Know What Day it is?

Friday October 21, 2022

Do you know what day it is?? It FRIYAY!! Well duh!! We knew that… Right? Some days… I do, whilst other days I completely do not. Especially during the Pandemic. I lost all sense of tracking days. As a matter of fact, since the Pandemic began, I’ve lost all sense of time.. but that is for another day. Knowing the Day/Date is not what I mean today. Today, we’re talking about National, International, & Global, holidays. Every Day is a holiday somewhere. Take Full advantage of that and celebrate at least a little something every day!! Lets take a look at today’s Holidays. I am not sponsered by, but typically use the website, ” NationalToday.com”, to check in on the holiday’s and anniversaries of the day! Let’s see what they’ve got for us today.

Source: DrJockers.comhttps://drjockers.com/iodine-deficiency/

Global Iodine Deficiency Disorder Prevention Day…

Did you know? Iodine can be related to hormone balances, and can be linked to thyroid normality’s and abnormalities.

International Day of the Nacho…

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Try this Great Nacho Recipe from Simply Recipes, to get your celebration started !!!

Source: simplyrecipes.comhttps://www.simplyrecipes.com/recipes/nachos/

National Mammography Day…

While it reads, October 16th, it is on the list of today’s holidays. So how could I leave this one out?? Early Detection= early treatment= Life.

Nationaltoday.com

National Check Your Meds Day… for free Medical Advice –

pixabay.com

Celebration of the Mind Day – My Favorite celebration of the Day!!!

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Celebrate your mind- Get Free Advice regarding your meds- Eat tons of Nachos, and be aware of your Iodine intake!!

There are a ton of other “Holidays” Today, these are just a few that really stuck out to me!! I’ve added links to a few other great things that you can Celebrate on this Day below!! Check them out and let us know what your favorite one is??

Have a Nacho Recipe that is worthy of a celebration?! Share your recipe in the comments! :]

Did you Celebrate any of these today?? Tell us which ones, why, and how you chose to Celebrate on October 21st!!

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October 21 Holiday List...

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Barilla Lasagna Recipe – Insanely Good

Barilla Lasagna Recipe – Insanely Good

After another long and stressful day of worrying, questioning, and pondering thoughts, Dinner time rolls around and I have nothing.

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I cannot even wrap my brain around the question, ” What is For Dinner tonight?” So I googled quick and easy recipes, and came upon this easy peasy GEM from InsanelyGood.com –

The first, fastest and easiest lasagna I’ve found yet!!!

I packed the kids up and headed to our local grocery store for the supplies. After spending $100 more than I would have liked to, we came home and unloaded / unpacked all the groceries.

By now it was easily 6:30PM, and my DH isn’t a fan of eating dinner after 8PM. ( who is though?)

I hardly even believed myself when I said we wouldn’t be eating that late, but I still made the effort. This recipe did not fall short of everything I had hoped!!

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My family was all sitting around the table together by 7:35PM, each with a large helping of lasagna in front of them, that they were ALL looking forward to trying!

This recipe was so easy, fun and fast to recreate, it will for sure go down in our book of Epic Easy & Fast Family Friendly dinners and will definitely be one of my new Go-To Week Night Dinners at least Once a month!

Try this recipe yourself? Tell us about it!

Barilla Lasagna Recipe – Insanely Good

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