My spouse’s mother always made him pineapple upside down cake for his birthday when he was young. Waking up early on his birthday, I decided that was what I would make him also. I had previously found a recipe and purchased all of the ingredients. It doesn’t get much easier than this recipe! PS…It would be great for Easter Sunday!!!
Muffin Tin Pineapple Upside Down Cakes
- 1/4 C Butter
- 1 C Packed Dark Brown Sugar
- 1 Can (20 Oz) Pineapple slices in juice, drained, reserve juice
- 1 Jar (6 oz) Maraschino cherries without stems – drained
- 1 Box Betty Crocker Supermoist yellow cake mix
- oil and eggs called for on box –
1 – Preheat oven – 350 degrees. In a 13 x 9 x2 pan, melt butter in oven. Here is where I made a change – I sprayed the pan first with PAM – just a precaution I wanted to take. Sprinkle brown sugar over melted butter. Arrange pineapple slices on brown sugar. Place cherries in centers and around the slices – press gently into the sugar/butter.
2 – Add enough water to reserved pineapple juice to make 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3 – Bake about 40 or so minutes – or until toothpick inserted in center comes out clean. Immediately run a knife around the edges of pan to loosen cake. I let mine sit in the pan for about 10 minutes then turned it out onto a serving platter leaving the pan on top for an additional 15 to 20 minutes… This lets the brown sugar drizzle over the cake – remove pan. Cool for about 30 minutes. Serve warm or cool. Store covered in the refrigerator.
Never tired of pumpkin…LOL. This is much better than a pumpkin pie! Oh so easy…
Pumpkin Crunch Cake Recipe
- 1 box yellow cake mix
- 1 can (16 oz.) pumpkin
- 1 can (12 oz.) evaporated milk
- 3 eggs
- 1 1/2 cup sugar (reduce sugar to half cup brown and quarter cup white) as it does not need all of this)
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1 cup melted butter
- whipped topping
- Preheat oven to 350F.
- Grease bottom of 9X13 pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
- Sprinkle your dry yellow cake mix evenly over pumpkin mixture.
- Sprinkle chopped pecans and walnuts over the cake mix.
- Drizzle melted butter evenly over everything.
- Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping or French vanilla ice cream. Refrigerate leftovers.
Looking back over the recipes I have posted, I notice there are very few desserts….probably because we try not to eat many desserts unless we are at a party or going to one! This one would make a great Memorial Day dessert or save it for July 1st or the 4th of July. The colors work well with French vanilla ice cream! It so simple even the kids can make it…
Berry Cobbler * (see below)
Two 12-oz bags frozen mixed berries/peaches
1 box white or yellow cake mix
¼ cup melted butter
Approximately 1 can of diet 7-up or other clear soda (355 ml)- drizzle all over cake mix.
(might need more than 1 can of soda to avoid dry spots)
Place frozen fruit in a greased 9×13 baking dish. Add dry cake mix over the top. Drizzle ¼ cup melted butter over the cake mix. Pour soda slowly over cake mix. DO NOT stir the cake mix and the soda – this will give you a ‘crust’. If you stir the two, you will have a cake like topping.
Bake 350 for 45-50 min or longer until berries are cooked.
* If berries are not your thing, experiment with other fruits such as rhubarb, mango cubes, melon, etc. I am thinking about strawberry and rhubarb? Uhm… wonder what would happen with strawberry and banana and drizzling the finished cake with chocolate syrup aka…banana split???
Recipe-hiking on the Internet, Larry came across this great and easy cobbler. In three weeks, he has made it twice for guests. Check out the original site for more great recipes – www.justapinch.com
Great for kids baking!!!
Easy Peach Cobbler
2 lbs of frozen peaches (or any fruit of choice…we liked mixed berries)
1 box of Betty Crocker yellow cake mix
1 10 oz. can of Diet 7-up or SPRITE
Spread the frozen fruit of choice in the bottom of a 9 x 13 Pyrex pan which has been sprayed with Pam.
Sprinkle dry cake mix over the fruit.
Pour 7-Up or Sprite over the mix … GENTLY!
Cover with foil and bake 20 minutes at 350 degrees.
Remove foil and bake another 40 minutes. Let cool.
Serve with whipping cream or ice cream.
VARIATIONS: Chocolate cake mix, frozen cherries and Cherry Coke…