We love having pineapple with our homemade cottage cheese but it seems there are always a few pineapple rings left over. I have been using them to make Pineapple Upside Down cake. Oh, how we suffer! :)
I only had five leftover rings this time, one or two more would have been even better.
This makes a nice dessert, of course, but it is really, really good as a breakfast coffee-cake type thingy. YUM!!
Pineapple Upside Down Cake **Click here to print this recipe**
1/4 cup butter
1 cup brown sugar
6 or 8 pineapple rings from a 20-ounce can
2 cups Baking Mix
1 cup sugar
1 cup milk
2 tablespoons melted butter
Preheat oven to 350 degrees.
Cut the 1/4 cup of butter into chunks and put it into a 10-inch cast iron skillet, put the skillet in the oven as it preheats to melt the butter. Remove the skillet from the oven and sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple rings over the brown sugar.
Combine the Baking Mix and sugar in a medium bowl. Add the milk and melted butter and mix well. Spread the cake batter over the pineapple.
Bake for 35 to 40 minutes until golden brown. Remove the pan from the oven and run a knife around the edge of the cake. Carefully invert the cake onto a serving platter. It should come out easily.
Allow the cake to cool slightly before serving.
Under NO circumstances should you try to use your finger to push any dripping, molten hot syrup back onto the plate! ;)
Sharing with The Country Homemaker Hop, Farmgirl Friday and What I Am Eating.