Pineapple Upside Down Cake
Melt together 1/2 stick butter and 1/3 cup of brown sugar. Spray a cake pan with nonstick spray and pour butter brown sugar mixture in bottom of pan. Arrange pineapple slices in the bottom of the pan. Put a cherry in the middle of each pineapple ring. This is where I will add a few shots of pineapple vodka for more flavor. Mix up a white or yellowcake mix using the box instructions. Pour cake mix over pineapple and cherries.
Bake the pineapple upside down cake at 350º for 40 minutes or until a toothpick come out of the cake clean. If you want you can add a shot or two of Pineapple Vodka to the cake after it comes out of the oven and let it cool. When it has cooled you put a plate on top of the pan and flip it over so the pineapple it on top.
Enjoy
The history of the cake started with the idea of the pineapple soon after 1911 when one of James Dole's engineer had invented a machine to cut his pineapples into nice rings. Soon the convenient and pretty rings were used in this age old technique of the skillet cake. The invention of the maraschino cherry added the necessary color needed to make this cake stunning. The first mention in print of such a cake was in 1930, and was so listed in the 1936 Sears Roebuck catalog.
Pineapple upsidedown cake facts
