Sunday, August 9, 2009

Laying Around: Upside Down Pan Pineapple Pecan Cake

  • MmmMmmmMmmmm. I mean fuck this thing is good. Pineapple Upside Down Cake is a big part of many people's childhood. It would normally be made in a Bundt Cake mold as well. I don't always like the donut mound cake pan. I don't always like the pineapple flavoured overload either.Which is why I always keep other flavors of cake mix in the house. This time it was Pecan cake mix. (Yes, I'm missing cherries. My kids dig em... too much.)
Here is what I had laying around:

Box of Pecan Cake Mix
- 3 Eggs
-1 1/4 cp H2O
-1/4 cp Oil
Can of Pineapple Slices
Kitchen Scissors
Cast Iron Pan (GET ONE!)
1/2 cp Brown Sugar (Light or Dark)
Stick of Butter
Pecan Nuts
Icing is Optional but I know people who do it.

  1. Measure 1/4 cp of Pineapple "liquid" out of the can. Set aside.
  2. Mix Eggs and Oil in a large bowl with a whisk.
  3. Add in Pineapple Liquid and 1 cp Water. (If you don't want to use Pineapple syrup or Juice, make the batter as directed on the box) Whisk together.
  4. Add Dry ingredient bag from Pecan Cake Mix. Set aside.
  5. Heat Cast Iron Pan on Medium Heat. Melt butter and add Brown Sugar. Arrange Pineapple slices and cherries and Pecan Nuts if you have them.
  6. Cut small pieces of left over Pineapple Slices into the cake batter. Use scissors so you don't lose any juice. Fold into batter.
  7. Pour the cake batter into the Cast Iron pan while on heated stove. If it almost completely fills the pan, that is okay. It doesn't rise very high. Place pan onto a metal baking sheet for cautious folks. Be careful the Cast Iron Pan will stay hot!
  8. Bake at 350*F for about 30 Mins.
  9. Don't let the pan sit to cool. Flip onto final dish immediately with oven mits and both hands. If you let it cool, the pineapples will be glued to the pan by the cooling sugar. Add icing if you desire it.


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