Pineapple Upside-Down Cake

The Mr and I belong to a bridge group and every year we host six games at our house and go to other people's houses for the other six games.  When we have finished playing bridge we visit for a bit and enjoy a little bite to eat.   So at the beginning of every year I'm on the lookout for an easy delicious dessert to serve.  Recently my Mother made a fantastic pineapple upside-down cake and I asked her for the recipe to use for this year's games.  When I sat down to write this post I looked up what I served last year (having such a good memory and all) and it was - wait for it - Blueberry Upside-Down Cake (you can find the recipe here).  Does the fact that I am apparently drawn to upside-down cakes say something about my personality?  Hopefully nobody will remember what I made last year and notice that I have a theme going.

Here's the recipe in case you want to try some of the yummyness for yourself.

 

PINEAPPLE UPSIDE-DOWN CAKE

1 cup packed brown sugar

2 tbsp pineapple juice

1 can pineapple tidbits, drained reserving juices

1/3 cup soft butter

1 pkg lemon cake mix or white or yellow

1. Spray a 9”x13” pan with cooking spray.  Spread brown sugar evenly in pan and sprinkle with pineapple juice.

2. Arrange pineapple pieces on sugar mixture.  Dot with butter.  Set aside.

3. Preheat oven to 350˚

4. Prepare cake mix as directed on package (I substituted the drained pineapple juice for some of the water).  Pour batter carefully over fruit mix in pan.  Bake in 350˚oven for 60 minutes.  Cool cake in pan 10 minutes – then invert onto serving platter.  Serve warm with whipped cream.

And one last picture to get your mouth really watering.