Since I’m constantly harassing my family and friends for different ideas of recipes that they would like to try, they occasionally give in. Over a month ago, my sister-in-law suggested a pineapple upside down cake. Hmm. That sounds good. As time went on and I kept coming across other recipes, this particular one slipped my mind…until yesterday.
Mmm, look at that brown sugar/cinnamon gooey glaze. Yummy. They invited us over for a cookout, and I’m usually in charge of bringing a dessert. Imagine that. When it hit me yesterday morning that I hadn’t made this and my sister-in-law really wanted it, it was as if a ton of bricks came crashing down on my head. Duh! When she asked me what I was bringing, I refused to tell her, because it was going to be a surprise. She asked if it was something chocolate, and I said, “Nope!” It probably confused her, which means there’s a possibility that she’s been stalking my blog to see if I’ve posted it before coming over. I know better, because she’s done that before when I surprise her with something. Ha!
As I’ve gotten older, it’s easier to keep surprises on the hush-hush…because throughout my life I’ve been so excited to give or receive surprises, that I was rarely able to hold out for as long as I wanted to with surprising someone. “Oh, I can’t wait, I’ll go ahead and tell you!” with a big grin and giggle accompanying that phrase. This cake smelled ridiculously yummy while it was baking in the oven, and rightly so. Off we go, hoping that my sister-in-law doesn’t spoil the surprise by looking at the blog before we get there!
1 stick butter, melted
1 1/2 cups brown sugar
1 teaspoon cinnamon
1 can sliced pineapple
1 jar maraschino cherries
1 box Duncan Hines yellow cake mix
1 can crushed pineapple
1/2 cup oil
1 teaspoon baking soda
Melt butter and pour in bottom of 10 inch cake pan. Mix together brown sugar and cinnamon, then sprinkle on top of melted butter. Place sliced pineapple on top, with a cherry in the center of each pineapple ring. Mix together remaining ingredients at medium speed for 2-4 minutes, spoon into prepared pan. Bake at 350 degrees until toothpick comes out clean, 40-50 minutes.
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