pineapple upside down cake

A while back some one asked about my pineapple upside down cake.

Remember I am a man cook, which is to say an impostor, so I’ll tell you how I do it and you better think carefully before you follow!

If we are camping I use my dutch oven, a 10 inch model. If we are home I use a cast bunt pan. The dutch oven can be used over a fire, with charcoal or once in a while I find an available RV oven and stick it in there.

I don’t do things in the right order, but this is how I do it.

Melt about an inch of butter (more might be better).

Pour it in the bottom of the pan and add a fist full of brown sugar. I add plenty.

Then a lot of good walnut pieces. Pieces work better than halves when cutting time comes.

I open a can of Pineapple pieces and drain the liquid off (save it). When the pieces are drained arrange them on the top of the nuts/sugar mix. If I am using the dutch oven I might use most of the can, in the bunt only about half.

That sits while I mix up a lemon cake mix. We usually use one of the cheaper brands and I use the pineapple liquid in the mix.

Pour the cake batter on top of all the rest of the stuff, and shuffle it around to get it as even.

Bake in a 350 oven for longer than you might think. Maybe 45 minutes. There is a LOT of wet stuff in there to bake! When a toothpick comes out clean it is ready to take out of the oven.

As soon as possible, put a plate over the top and turn the whole thing over so the cake will separate onto the plate.

It will separate, the butter and sugar will have camelized, it will all be delicious and upside down!

By the way it is all low calorie, since you cut the butter, the calories leak out. Same goes for the sugar and nuts, which by the way really are good for you.