My husband and I are foodies – yes we are and we admit
it. We are not afraid to say we enjoy a
good pie or cake. While some cakes are
‘from scratch’ recipes, I prefer to find a recipe for a good cake that has the
basis of a mix. I don’t have a well
stocked pantry with all kinds of flour and other baking necessities, so a mix
is more my style. This Pineapple Upside
Down Bundt Cake uses a mix with a few added ingredients, perfect for me!
One reason I stopped making the basic pineapple upside
cake was the recipes were for the 9 x 13 pan.
You know how messy that is to turn one of those out onto a decent
looking serving dish. I have a
Tupperware rectangle cake server that was the perfect size, but it was always a
guessing game if the cake would come out of the pan in one piece!
Scrolling through the internet one day I saw that photo –
it was called a Pineapple Upside Down Bundt Cake and the photo drew me in! I saved the recipe and recently purchased the
cake mix and other ingredients and went for it!
Follow the step-by-step instructions in the link and
your cake should come out looking like mine – or better! This is a super moist cake and it’s very rich
and filling. I would suggest making it
for company if you don’t have a large family or a few neighbors to share it
with. It is way too much for two people
to finish.
When I made the cake in a 9 x 13 pan I usually needed my
husband to help do the flipping. Not so
with this Bundt cake. While he was
outside doing his thing I turned the cake out all by myself!
A few tips that I discovered:
- It calls for 1 stick of butter which I used, but next time I would cut that down a little.
- They don’t tell you to drain the cherries, another slight change I would make next time.
- I used Pam and it worked perfectly.
- My cake took about 50 minutes to bake, so don’t base baking time on what they say!
Photo belongs to AbbyG
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