Sometimes when I'm cooking Sunday dinner and I am stumped for a dessert to serve, I go to my longstanding fallback which is the Jiffy cake mix. With just two of us in the house, baking a big box cake is ridiculous. These Jiffy mixes are just the ticket. It reminds me of the childhood Easy Bake oven only now I don't have to cook with a 100 watt light bulb, I get to use the big girl oven. You just throw in an egg and a 1/2 cup of water to the mix, beat for 3-4 minutes and viola, a lovely one layer cake.
What I do with that one layer of perfectly done yellow cake is just a matter of my creativity that day. Sometimes I split it into two layers and put a coating of cherry or raspberry preserves in the middle and dust the top with powdered sugar. Perhaps I'm in the mood for frosting so my creativity will lean toward a new frosting such as caramel or a deep fudge.
Today pineapple upside down cake struck my fancy. With no particular recipe to go by, Here is what I did:
I mixed the cake mix with a combination of the pineapple juice from the can and a bit of water to equal 1/2 cup, added an egg, then followed the box recipe for mixing it together. In a 5 inch cast iron pan I melted 1/4 stick of butter. On top of that I layered approximately 1/3 cup brown sugar. I then layered 4 pineapple slices over the sugar/butter mixture. The cake batter was then spread over all of it and into the oven it went at 350 degrees for approximately 40 minutes until it was golden brown and sprang back when pushed gently.
2 comments:
In college my gas oven had no pilot light and had to be lit each time and the result was little or no hair on the arms. I avoided using it at all costs. I started making pineapple upside down cake then in my electric fry pan. My boyfriend, now hubby, called it pineapple icky because it did not always come out in one piece. He still says that it was the best then and the oven baked now are not as good. Thanks for the memory. By the way the creepy crawlers maker was better!
Post a Comment