So, for last week’s nacho night, I decided to earn extra hostess-y credit and make dessert. Since I was already turning the oven and stove on for the nachos, I figured, what the hell? Let’s get sweaty and then we’ll get full.
I’ve been wanting to try a recipe out of this little, circa 1963 cookbook, found at a thrift up in Cambridge, Minnesota.
It’s hard to swing a spatula in a thrift-store book section without whacking a Better Homes & Gardens cookbook. They’re everywhere, and usually pretty cheap!
Anyway, back to the dessert. Pineapple Upside-Down Cake is sooooo yummy and as I found, easy to make. (It’s filed in the kids-can-make-it section of the cookbook, that’s how simple it is!) I love how this beauty basically frosts itself! Here’s how to do it…
3 T. butter
1/2 c. brown sugar
4 canned pineapple slices (save pineapple juice from can, too!)
7 maraschino cherries
1 box of yellow cake mix
Step 1: Preheat oven to 325 degrees. Melt butter and pour into round, oven-safe cake dish. Blend in sugar with melted butter, pat out evenly.
Step 2: Place one canned pineapple slice in the center, and arrange three halved slices and the cherries around the whole slice. This is the “frosting.”
Step 3: Prepare batter according to package directions, but instead of using water, use pineapple juice (add water if there’s not enough). Pour batter over fruit.
Step 4: Bake 45 minutes. Cool in pan on rack for 10 minutes. Turn upside down on big serving plate. Cut and serve warm, ideally with vanilla ice cream.
Recipe found in “So-Good Meals,” part of the Better Homes & Gardens Creative Cooking Library.
If you give this recipe a try, let me know how it goes!