Baking a pineapple upside down cake is a wonderful way to make the kitchen smell delightful. Here we add some macadamia nuts to bring another flavor into the mix. The nutty taste and aroma brings a healthy addition to a sweet and fruity cake. Macadamia nuts although high in fat are low in saturated fats and contain no cholesterol at all. So enjoy a little added crunch from a wonderful nut to make this pineapple nut upside down cake one that the family will ask for time and again.
- 1 yellow cake mix
- 1 stick of butter
- Maraschino cherries
- 1/3 box of dark brown sugar
- 1 can of pineapple slices
- ½ cup of chopped unsalted macadamia nuts
- Prepare the yellow cake mix per the box instructions. Not all cake mixes are the same. Then set the bowl aside.
- Melt the stick of butter in the microwave for about 45 seconds until completely melted. Pour the butter into a baking pan. (9x13) Turn pan so butter coats the entire bottom.
- Place the pineapple slices in the pan. Make whatever pattern you find appealing. Once the pineapple is placed insert a cherry in the center of each ring. (You can always add more cherries in other areas too around the pineapple ... but now, is the time to do it.)
- Now that the butter, pineapple and cherries are in place; the next thing to do is add the brown sugar. Crumple it all over the pan. Use as much or as little as you need to. (If you have a sweet tooth use more if you are watching your sugar definitely use less.)
- Chop the macadamia nuts and fold into the cake batter.
- Gently pour the prepared cake batter that you set aside on top of everything in the backing pan.
- Bake for 45 minutes to 1 hour. . Make sure cake is cooked through.
- Remove baking pan from oven. Allow cake to cool for 20 minutes.
- Flip pineapple cake from baking pan onto a large cake platter or Tupperware cake taker. The Tupperware cake container fits a 9x13 cake perfectly.
- The cake will come out golden in color from the brown sugar. Let cake cool completely before serving.
- Some of the pineapple and sugar may remain in the bottom of the pan. If this occurs and it usually does use a rubber spatula to scoop out the excess. With the spatula spread it back in the areas that are missing the sugar or pineapple slice.
- Always use pot holders or oven mitts when removing something from the oven. Keep them handy when it is time to flip the cake as well. Even though the cake cooled for 20 minutes the cake and the pan are still very hot.
- Refrigerate your pineapple upside down cake. It will last longer in the cooler temperature than sitting out on the table or counter top. Always keep covered.
Enjoy the cake and join in today September 4 to celebrate National Macadamia Nut Day!
© 2013 Beverly Mucha / All Rights Reserved
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