It’s Bunco time and for tonight’s group we’re having a Luau theme. I was asked to bring a pineapple upside down cake so thought I would take this opportunity to share my quick “doctor up a cake mix” version.
This one was made with a Betty Crocker vanilla cake mix, substituting pineapple juice for half the water, using extra large eggs, and adding a dash of vanilla.
I prepared the 12″ diameter pan by melting a cup of butter in the bottom and sprinkling a cup of brown sugar over.
Then, I used pineapple chunks rather than rings to make slicing into a lot of pieces easier.
After placing the chunks around the bottom and adding maraschino cherries, I poured the cake batter over all and baked at 350 degrees on the bottom shelf for 30 minutes, then moved to the top shelf for another 20 minutes, checking every few minutes until it was golden and not jiggling when shaken.
I slipped a knife around the pan edges to make sure the sides were not going to stick, then turned it out on the plate.
Yummy and gooey.
