My favorite cake is pineapple upside down cake, made in a cast iron skillet. I usually keep a can or two of pineapple in the pantry for those times I have to have it now. However, the last time I had the craving, I realized I had purchased crushed pineapple instead of the rings. Although dismayed, I decided to experiment and came up with this simple and oddly delicious cake. Never be afraid to invent your own substitute! Mistakes are soooo tasty!
Simple Pineapple Cake Recipe
You will need the following :
- 9″ x 13″ pan
- 1 box of yellow (or white) cake mix
- 1 cup of chopped nuts, pecan or walnut (optional)
- 3 eggs
- 1 tsp of lemon or orange extract (optional)
- 1/2 C of brown sugar
- 1 can of crushed pineapple (do NOT drain)
- cooking spray
Lightly spray pan and and sprinkle brown sugar on the bottom. Sprinkle 1/2 cup nuts over brown sugar. Preheat oven to 350 degrees or your normal cake baking temp.
In a large bowl, stir 3 eggs, add cake mix and tsp of lemon extract. Stir with spoon until moist.
Add 1 can of pineapple and the remaining brown sugar and nuts. Mix well by hand.
Pour into pan and bake until golden brown … about 30-35 minutes. If you want to serve it warm with whipped topping, allow it to cool about 15-20 minutes first.
You may also allow it to cool completely and frost with a butter cream or cream cheese frosting. Add some nuts and/or Marachino cherries and you have a very pretty, surprisingly simple and tasty cake!
Clean up is minimal … a cup, 2 spoons and a bowl. Doesn’t get much easier!