Pineapple Upside Down Bundt Cake

05aPineappleUpsidebfLOSo, YEH, this cake happened.

It didn’t come out of the pan exactly the way I’d hoped – and this despite the fact that I used my (almost, obviously) never fail, should be patented (by whomever came up with it in the first place), cake pan treatment. I blamed the pan, and old crockery thing I’d bought at a house party, so used this as a 01cTreatmentPanbfLOlearning experience, ate the (very tasty) cake anyway, and went shopping on Amazon for a new, more reliable (I am hoping), more traditional metal, bundt pan.

Cake Pan Treatment:
•1 tbsp shortening
•1 tbsp veggie oil
•1 tbsp flour

•1 super moist yellow cake mix
•12 oz ginger ale
•2 tbsp melted butter
•6 slices pineaple
•6 maraschino cherries

Heat oven to 350º.

Mix the shortening together with the veggie oil and flour in a small bowl with a whisk until combined (a few lumps are ok), then paint the inside of the cake pan until all 02aCakeMixbfLOparts are nicely coated. This amount of (normally never fail) cake pan treatment is enough for one bundt pan, two nine inch round pans, or even a 13 x 9 cake pan.

Now for the cake.

Empty the cake mix into a large mixing bowl, then pour in the 12 ounces of ginger ale. I used a local spicy ginger beer soda made with real sugar in place of high fructose corn syrup.

Mix the cake mix and the soda together following the package instructions (this particular mix called for two minutes on 04aCakeCoolbfLOmedium speed), then set aside.

Pour the melted butter into the bottom of the prepared bundt pan, then sprinkle the brown sugar evenly over that.

Arrange the pineapple slices over the brown sugar and butter, then place a maraschino cherry in the center of each slice.

05bPineappleCakebfLOPour the cake mix over the pineapple and cherries in the pan, then pop into the oven and bake for 45 minutes, until the cake is golden brown and springs back when touched lightly.

Cool on a rack for 15 minutes or so before placing a heatproof plate or platter upside down over the pan.

Turn it all over and, voilà!

Ermmm, or not so much, as it (didn’t) turn out – see the first image, above.

Still and all, it tasted fine, which is mostly what matters, and I remain convinced the new, improved bundt pan will yield superior results.


This entry was posted in Dessert and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.