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Joe

Pineapple Upside-down Cake

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8089 posts
Joined: Dec 14, 2005

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Posted to Thread #84 at 2:24 pm on Aug 24, 2009

I've tried scratch versions but I like this Bisquick version the best. A double recipe fits a 10 x 15" Pyrex dish.

PINEAPPLE UPSIDE-DOWN CAKE

1-1/2 (20 oz.) cans sliced pineapple (12 slices)
14 maraschino cherries
1/4 cup butter
1/2 cup brown sugar
1/4 cup pecans
Bisquick Velvet Crumb Cake (below)
Grand Marnier Syrup, optional (below)

Drain cherries and pineapple slices and dry on paper towels.

Melt butter in a 10" cast-iron skillet. Stir in brown sugar. Remove from heat.

Place one slice of pinapple in the center of the skillet and 7 more around it. Cut the rest of the slices in half and arrange around the sides. Place a cherry in each pineapple hole, in the half-slices too, and tuck pecans into the gaps.

Pour on cake batter. Bake at 350*F 40-45 minutes.

Unmold while still hot. Drizzle with Grand Marnier syrup (optional) and let cool.


BISQUICK VELVET CRUMB CAKE

Cut together:
1-1/2 cups Bisquick
3/4 cup sugar
3 T. soft butter

Mix in:
1 egg
3/4 cups milk
1 tsp. vanilla


GRAND MARNIER SYRUP

Combine 2 Tbs. each:
Hot water
Sugar
Grand Marnier

Stir until sugar is dissolved. Reheat in the microwave if necessary to dissolve the sugar.



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