This week I decided to make a pineapple upside cake. I haven't make one since Christmas, so it wasn't that fresh in my mind. I made this cake specifically for my husband. I used a white box cake to make it quick and simplified. I used a Betty Crocker Supermoist White box cake for my base instead of cake flour. I used 3 egg whites, 1 1/2 cup of pineapple juice, 2/3 cup of water and 2/3 cup of vegetable oil with the cake mix. I used a 20 ounce can of crushed pineapple for the pineapple part of the cake. I drained the entire can of crushed pineapple for a cup of pineapple juice. You can use fresh pineapple, but then you have to skin it, dice it and put it in a food processor to make it into crushed pineapple.
Here are the instructions on creating the pineapple upside cake. Preheat the oven to 325 degrees F. Put the drained crushed pineapple in a 10 ounce non-stick skillet with a cup of light brown sugar and 2 tablespoons of unsalted butter. Let the mixture cook for 20 minutes until it browns and the juices are reduced. If necessary butter and flour the bundt pan, put the mixture in the pan. Mix the cake mix, egg whites, pineapple juice,water and oil together and pour it on top of the pineapple mixture. Place on the bottom rack of the oven for 30-35 minutes. I allowed the cake to cool for 15 minutes and then I flipped the cake onto the cake saver, while still in the bundt pan, and let cool for an hour. I took the pan off after the hour and served.
My family immediately jumped to eat the cake. By Friday night almost 90% of the cake was gone. On Saturday, I made another cake, but that will be discussed on another post later on. The remaining 10% of the cake wasn't eaten due to the new cake. I have pictures, but I am having a little trouble posting them. They will be available later.
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