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  • Writer's pictureAllison

The best pineapple upside down cake

So my write 31 days series is about surrender, right? After a long weekend like this past one has been, I'm surrendering and giving you something fun tonight. Occasionally my brain needs a break, and my soul needs a sweet snack. So here you are: the best pineapple upside down cake ever.

This recipe belongs to my sweet mommy, and it's always requested after anyone has eaten a slice. Or five. The best part? It's SUPER easy to make, and is so light and airy, you can eat the whole thing in one sitting. And yes, I have.

What you'll need:

1 box yellow cake mix (I like to use Naturally Nora)

1 large can of crushed pineapple

1/2 cup of butter

1/2 cup packed brown sugar

*you'll also likely need canola or vegetable oil, milk or water, and an egg for your cake mix - directions will vary.

Preheat your oven to the advised temp on your cake mix. Before you prepare the cake mix, unwrap your butter, set it in a 9x13 glass baking dish, and pop it in the oven until it's nice and melted. Keep an eye on it so it doesn't burn.

Meanwhile, drain your large can of pineapple very well and - read this - SAVE THE DRAINED JUICE!!! Your cake mix directions will call for water or milk. Instead of using the required liquid, first fill up your measuring cup with the reserved pineapple juice, then fill it up the rest of the way with the required milk or water so that it equals the mix pacakge directions. Comprendes? This will give the actual sponge an intense, pineapple flavor that makes the cake so irresistible.

Take that dish with the melted, bubbly butter out of the oven now, for Pete's sake. Grab a spatual and stir the brown sugar into the melted butter. Take the drained pineapple, and spread it evenly over the brown/sugar butter mixture. (This is an upside down cake, remember?) Prepare your cake mix per the package directions, with the exceptions of using the reserved drained pineapple juice for a majority of your water or milk component.

Pour the batter on top of the glorious pineapple and pop it into the oven. Bake the cake as long as your cake mix tells you - and then be sure that a tooth pick can come out clean from the center to ensure the cake is baked through.

This is the tricky part.

Once the cake is done, get a large platter or tray. CAREFULLY take the cake out of the oven, place the tray on top of your 9x13 baking dish, and with much care, trepidation and prayer - flip the baking dish and tray. (If your biceps can't handle this, get someone to help you. I'm not joking. The cake will be piping hot and can seriously burn you.)

Scrape any remaining chunks of pineapple out of the baking dish and spread them onto the cake. You know, to make it look pretty.

Then, eat it. It all of it. Don't wait for it to cool. Pour yourself a really cold glass of milk or sweet tea and get to it. Surrender. It's totally worth it, I promise.

You're welcome, and enjoy!

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