pineapple upside down cake

making my baby 

happy for his birthday:)

ingredients:

1/4 cup butter

1 cup packed brown sugar

1 20 oz can of sliced pineapple in juice (drained)

1 box betty crocker® super moist® 

french vanilla cake mix

vegetable oil and eggs

according to cake mix box

• 1Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• 2Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• 3Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

this is matt's absolute favorite

 and

it only took me 29 years to perfect;)

he likes it with real whipped cream with bits of banana

mixed in...

(i tell ya...

that caramelly brown sugar topping is so delicious...you will die!)

  

we aim to please...

bye...

more later...

~~~~~~~~