Mar 7, 2013

Pineapple Upside Down Cake

I can't take credit for this old-fashioned dessert; It's out of a box. The method, on the side of the box. But the amplifying add-ons are all me, and are truly decadent. This makes a very large cake, so I recommend making this for a big gathering because it serves up to 20 people.

Topping -
1 stick butter
1 cup light brown sugar
7 fresh pineapple slices, 1 inch thick
Maraschino cherries

Cake -
1 pkg Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix
1 (3.4 oz) pkg butterscotch instant pudding and pie filling
4 large eggs
1 pineapple juice
1 stick butter, melted

Finishing Touches -

Cherry Cream:
1 cup heavy cream
4 Tbs cherry liquid from jarred cherries

1 cup sugar
1 tsp water
1/4 cup heavy cream
4 Tbs salted butter
1 tsp apple cider vinegar

Preheat oven to 350°F.

Melt butter in large (12") fry pan. Add sugar and evenly lay pineapple slices. Place cherry in middle of each pineapple. Set aside.

Combine eggs, melted butter, and pineapple juice. Slowly add cake mix and pudding mix until evenly mixed. Gently pour over butter/sugar/pineapples/cherries and bake for 1 hour.

Hand whip the cream until just barely stiff. Add cherry juices and whip until creamy. Set aside or chill until cake is ready.

In small saucepan, add sugar and water. Bring to medium heat and continuously stir until sugar is dissolved and a light brown color. Add vinegar and heavy cream, stand back and stir until smooth.  Add butter and remove from heat until melted and smoothly combined.

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