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Wednesday
Jan022013

Pineapple Upside-Down Cake (A fake and bake recipe)

Do you ever just get a hankering? I had one yesterday for Pineapple Upside-Down Cake. It's pretty funny because I've never made this kind of cake and I don't usually eat it. 

But I wanted some and I couldn't get it out of my head. But I was in NO mood to measure flour. Cake mix to the rescue. 

It's a fake and bake Pineapple Upside-Down Cake!

Also, I didn't want to use cherries. I love cherries but maraschino cherries just gross me out. It's like eating a wax cherry-flavored candy that somehow gut wet. *Shudders. 

What you'll need:

4 tbsp melted butter

1/2 cup brown sugar, divided

1 can pineapple bits (save the juice)

1 box yellow cake mix

1/2 cup oil

3 eggs

Preheat your oven to 350. 

Drain your pineapple juice into a measuring cup. You will want to use the juice to replace any water your box mix calls for. You might need to add water to make the difference. 

Spray your bundt pan with Pam and then pour your melted butter in the bottom. Add half your brown sugar. 

Place pineapple in the bottom of the pan. Cover with more brown sugar!

Mix up your cake mix using your three eggs, pineapple juice and oil. Pour the cake mix over the pineapple. 

Give your sweet baby some alphabet magnets and a pot so that he can make alphabet soup.

Slide your pan into the oven and bake about 40 minutes. Let cool. 

Slide the cake out of the pan. 

It is so good!

 

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