Cheap and Easy Pineapple Upside-Down Cake

It seems more and more frequent that I’m making meals or dishes to bring to potlucks and meetings and people that aren’t feeling well.  It’s good to have a stash of quick and cheap recipes for occasions like these. One of mine, that I’d completely forgotten about, is Pineapple Upside-Down Cake. I’m a pineapple fan AND a cake fan so this is right up my alley. Ordinarily I am a from-scratch baker. I do my best to stay away from box mixes. It’s alright to use one every once in a while though right?

I’d like to give credit to someone for this recipe but I don’t know who it is. I found it over 10 years ago online and printed it out. There is no indication on my printout where it is from. So here it is:

Pineapple Upside-Down Cake

• 2 cans sliced pineapple rings (in natural juice)
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1 Butter Yellow cake mix

Directions:

1. Follow recipe for cake on package, substituting pineapple juice from the canned pineapples for the liquid in the recipe.
2. Line 9×13 pan with pineapple slices.
3. Melt the butter in a saucepan. Add the brown sugar and cook until slightly caramelized. Add a teaspoon of warm water to keep it from hardening.
4. Pour the caramel mixture over the pineapples. And top with the cake batter.
5. Bake at 350 for 35-40 minutes.
6. After removing it from the oven, let it cool slightly. Run a knife around the edge of the pan and turn the cake upside down on a cake plate. Best served warm with whipped cream.

Why I do what I do ~ Have I mentioned this one before? I can’t remember … After getting out of the bath tub, Chloe was cold. Her teeth were chattering. She asked me, “Do you hear my teeth wiggling?”Have you liked Domestic Cents on Facebook yet?

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Tagged as: Frugal Food, Recipes