Easy Pineapple upside Down Cake LOVE

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

If you want to put a little love into your mans heart then may I suggest this recipe of a pineapple upside down cake that has always done the trick for me. And I don't know of one man on planet earth that doesn't LOVE pineapple upside down cake!

Here's what you'll need for "MY" recipe, adjust however you like.

I use a cast iron black round 10 inch skillet that is very clean and well seasoned and oiled, do NOT use with any rust. If you don't have a skillet GET ONE, or just use any glass baking dish.

1 9-oz box of any yellow cake mix
1-2 tbs of corn meal added to the cake batter (Major secret!)
1 cup light/dark doesn't really matter of brown sugar, packed
1 stick (1/2) cup butter
1 14.5 oz can of pineapple slices
Maraschino cherries

1. Mix the cake mix as directed on the cake box substituting the water for the Pineapple juice, use a little Kangen water to make up the difference if short. If you don't have any corn meal or palenta it's O.K. but what a difference it makes

2. Melt stick of butter slowly in the iron skillet on stove top

3. Place the 1 cup of packed brown sugar on top of that melted butter and spread to the edge of the skillet

4. Place the pineapple slices in the pan to cover as much surface and place a cherry inside the circle of each pineapple slice

5. Pour prepared cake batter on top of of pineapple rings into the iron skillet

6. Bake in Pre-heated oven @ 350* for 1 hour. Let stand for about 5-10 minutes once you pull it out and get a LARGE round platter and FLIP it over!

Viola' Makes on 10 inch cake, and watch it dissapear in record time!

Enjoy!
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