People Might Want To Stand On Their Heads To Eat This
I remember being a kid and my mother making this special type of cake for any occasion that seemed to warrant something out-of-the-ordinary in the way of a dessert. This magical cake came all pre-packaged in its own box, which contained all of the ingredients you would need, except eggs and butter, as I recall. What was this marvel? Pineapple upside-down cake!
I always got to assist in the preparation, because I was the only child showing an interest in, and an aptitude for, cooking. I was allowed to open the pineapple and arrange the rings in the pan, and put the day-glow red maraschino cherries in the middle of each ring. If I close my eyes, I can still recall the smell of the bottom layer of glaze cooking. Ah, the sweet smell of burnt sugar!
This tasty recipe from Betty Crocker’s own personal recipe collection (Wink! Wink!) is more to my taste, as I was never all that fond of pineapple, and maraschino cherries were gag reflex-inducing (I always picked mine off surreptitiously and gave it to my brother, who craved them). This Caramel-Apple Upside-Down cake would be perfect for company, a brunch with friends, or any other occasion where you want an impressive, yet easy-to-prepare, dessert.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Don’t be afraid to experiment with the fruit combinations for this cake. But don’t forget you can also add different herbs and spices, as well. Basil, thyme and mint are all good choices for berries and stone fruits. Warm spices such as cinnamon and nutmeg work well with pears.
Recipe and image courtesy of Betty Crocker
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