Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes it’s not just about calories and fat grams. Self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
Certain things just scream “vintage”, you know? Where some stand the test of time and are as relevant today as they were 50 years ago, other things become locked in, synonymous with a certain time period or trend.
Not that there’s anything wrong with that! I mean, just think of a Tiki lounge, and all the kitsch that goes along with it. Firmly planted in Maui sometime around the mid-century mark, any Tiki lounge is sure to bring loads of smiles. And warm thoughts, and ukulele music. It’s just what they do. They’re just a ton of fun.
Similarly, thoughts of pineapple upside-down cake may bring you back to a simpler time as well. Sticky and sweet, loaded with maraschino cherries and pineapple, this is one dessert that’s just here to make you smile. There is no “healthy version” of this cake worth considering. There is no point in denying the deliciousness you crave, in all its splendor. The heart wants what it wants after all… and right now, it wants a taste of Aloha. Go on, dive in!
Ingredients:
- 1/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 1 box Betty Crocker Super Moist yellow cake mix
- 1 jar (6 oz) maraschino cherries without stems, drained
- Vegetable oil and eggs as called for on cake mix box
Instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- In a 13 x 9-inch pan, melt the butter in the bottom and sprinkle brown sugar evenly over the melted butter.
- Next, arrange pineapple slices in a single layer into the bottom of the pan and put a cherry in the center of each slice.
- Add a little water to the reserved pineapple juice, totalling one cup of liquid. When following the directions to bake the cake, substitute plain water for the pineapple juice/water mixture.
- Whip up the cake batter per the directions on the box, and pour it over the pineapple and cherries.
- Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
- When done, remove it from the oven and immediately use a knife to loosen the cake. Flip it over onto a serving tray.
- Let it cool from here, and dig in when ready!
