emilios_girl
07-07-2008, 03:52 AM
Melt the stick of butter and pour into glass pan.
Take the brown sugar and pour into butter until you get a sludgy, slightly liquid mixture.
Add the strained pineapple and mix together.
(Optional: You can add crushed walnuts to this mixture at this point if you like them.)
Place cherries in any design of your choosing. I like to make little cute shapes or just space them out.
Now, prepare the cake mix as directed by the box. EXCEPT!!!! Instead of using the specified water, pour the pineapple juice into the batter. I can normally get the amount of water asked for out of one can. If you're short, fill the remainder with water.
This is the somewhat difficult part. You need to pour the cake batter carefully onto the slightly liquid layer. The trick is to pour it slowly and try not to use a spoon to spread it. It does not have to be perfect. Also, do not pour to the edges, try and leave a space all the way around the edges.
Pop it into the oven. The bake time will vary with every cake. I find that most of mine take about an hour. I typically check the cake at the 40 minute mark with a knife to see if it comes back dry.
Once the cake is a deep golden brown and has obviously cooked through the middle, remove it and set it on the counter for about 10-15 minutes.
Once the cake has set for a minute (not too long!) you need to place something over the top of the cake (I use a large cutting board). Then you carefully and quickly flip the cake over and tap the glass to knock any stubborn pineapple bits back down. Remove the pan and voila- tasty cake!
Note: It is better to prepare this cake a day in advance as it is much tastier the second day.
Take the brown sugar and pour into butter until you get a sludgy, slightly liquid mixture.
Add the strained pineapple and mix together.
(Optional: You can add crushed walnuts to this mixture at this point if you like them.)
Place cherries in any design of your choosing. I like to make little cute shapes or just space them out.
Now, prepare the cake mix as directed by the box. EXCEPT!!!! Instead of using the specified water, pour the pineapple juice into the batter. I can normally get the amount of water asked for out of one can. If you're short, fill the remainder with water.
This is the somewhat difficult part. You need to pour the cake batter carefully onto the slightly liquid layer. The trick is to pour it slowly and try not to use a spoon to spread it. It does not have to be perfect. Also, do not pour to the edges, try and leave a space all the way around the edges.
Pop it into the oven. The bake time will vary with every cake. I find that most of mine take about an hour. I typically check the cake at the 40 minute mark with a knife to see if it comes back dry.
Once the cake is a deep golden brown and has obviously cooked through the middle, remove it and set it on the counter for about 10-15 minutes.
Once the cake has set for a minute (not too long!) you need to place something over the top of the cake (I use a large cutting board). Then you carefully and quickly flip the cake over and tap the glass to knock any stubborn pineapple bits back down. Remove the pan and voila- tasty cake!
Note: It is better to prepare this cake a day in advance as it is much tastier the second day.