Woke up to blue skies and the snow is melting fast. We took a drive to town stopped at the Post Office to check our POB, stopped by the library, paid the storage bill, went to Scrap Gal to get some scrapbooking supplies, Walgreens to pick up photos we had developed and went grocery shopping at Lin's.
I've been wanting something sweet and easy to make. Here is the recipe I used:
Pineapple Upside Down Cake
1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker SuperMoist yellow cake mix (vegetable oil and eggs called for on cake mix box)
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
I had to delete my blog and start over I came across a few snags. I even had to change my URL but everything is good now.
Pam
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