Monday, February 25, 2008

Birthday cake

It's my birthday so it seems only fitting that today's recipe should be for cake. Now my favorite type of cake is white cake with lemon filling and sickening sweet buttercream frosting YUM, but that is not quick and easy to make so instead I will tell you how to make pineapple upside down cake. I like making pineapple upside down cake because it is sweet, but I don't have to put frosting on it. I stink at frosting cakes without getting all the crumbs in the frosting.


One box of yellow cake mix
One can of sliced pineapple
1/3 cup of butter or margarine
1/2 cup of brown sugar
Marachino cherries if you want to be really fancy (I don't do the cherries because if I had them in the house the kids would eat the whole jar in one sitting and get sick. I then would not have any for making the cake anyway, so I just don't buy them to begin with.)

Take the butter and brown sugar and melt them in the microwave for about 30 to 45 seconds, just enough to melt the butter. You should have just enough of the mixture to make a thin layer on the bottom of your cake pan. I use a 13x9 pyrex pan to bake my cake in so I melt the butter and brown sugar directly in it. If you are using a metal baking pan I would recomend you melt them in something microwave safe and then pour it into your cake pan. Drain the pinapple rings but save the juice. Add water to the juice to make up the total amount of water called for on the cake mix if there isn't enough juice in the can. My cake mix called for a cup of water and I had exactly that much juice. Other than that, make the cake mix according to the directions. Place the pineapple rings on the bottom of the pan in the brown sugar mixture (and the cherries in the center of the rings if you are doing the cherries), and then pour the cake mix gently over the top. Bake according to the directions on the box. When it is done baking and has cooled, flip it over onto a platter. Enjoy!