Monday, May 28, 2012

Pineapple Upside Down Cake

Cake Mix
2 1/4 cp Flour
1 1/2 cp Sugar
1/2 cp Butter
3/4 cp Milk
1/2 cp Crema Mexicana or Creme Fraiche 
3 Eggs
2 1/2 tsp Baking Powder
1 tsp Salt
2 tbls Pure Maple Syrup

Pineapple Topping
1/2 cp Butter
1 cp Brown Sugar
1 cp Crushed Pineapple
3/4 cp Sliced Almonds or Chopped Pecans (opt)

Preheat oven to 375 degrees
Grease a 10" spring form pan. May substitute a 9"x13" baking dish or 10" bundt pan.

Place all of the cake mix ingredients in a large mixing bowl and blend until smooth with no lumps. Set aside. Mix pineapple topping ingredients in a medium sauce pan just until butter is melted. Pour half of the mixture into bottom of pan and spread evenly. Pour cake mix over pineapple mixture and bake 30-40 minutes or until toothpick inserted into cake comes out clean. Baking times will need to be adjusted depending on the pan size used and your own oven.

Continue to cook the rest of the pineapple mixture on stove top over medium heat until mixture bubbles and slightly thickens. Pour warm mixture over top of cake before serving.  May be served with ice cream. Make additional pineapple coating to pour over ice cream if desired.

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