I love pineapple upside down cake so when I was thinking of something to post to celebrate five years of Cookin’ Mimi I knew it would be the perfect choice.
I make mine a bit differently than most recipes I’ve found. I use crushed pineapple instead of sliced to be sure I get pineapple in every bite. I also use a pineapple cake mix for a flavor boost.
Before I get to the recipe I have to say a big thanks to my readers and a special thanks to some very special blogging friends.
Tabitha and all the other fabulous women in the Inspired Bloggers Network have been a source of encouragement for the past year. They’ve answered questions, given amazing suggestions, and have been so much fun to get to know.
September marks another anniversary on the blog- two years with The Secret Recipe Club. April, Jane and all the other hosts and social media managers, thank you so much for all the hard work you put into the SRC.
Last but not least I have to thank all the bloggers who host link-ups. I know how much effort goes into maintaining and promoting one and I salute you.
Pineapple Upside Down Cake
- 1 2 layer sized pineapple cake mix plus
- 16 ounce can crushed pineapple drained and juice reserved
- 1/3 cup oil
- 3 eggs
- 1 1/3 cup pineapple juice. If you don’t have that amount of juice add water to make 1 1/3 cups
- 2 cups light brown sugar
- 12 maraschino cherries
Preheat oven to 350 degrees. Spray a glass 9 by 13 inch pan with cooking spray.
Sprinkle the pan with the brown sugar and place cherries in a 3X4 pattern, top with pineapple.
Blend the cake mix, eggs, oil, and juice for 2 minutes on medium speed and pour into prepared pan.
Bake for 32-35 minutes or until cake tester comes out with fine crumbs.