Quick Pineapple Upside Down Cake

Can you BELIEVE that it’s already the beginning of MARCH? Where does time go? While it is still technically winter, this is a quick (and tasty) treat, perfect for when you need a little somethin-somethin!

Pineapple upside down cake can be such a fabulous treat. It doesn’t need to be a large, or time-intensive cake. This recipe has a shortcut that saves time and ingredients. Note… don’t skimp on the butter or it will not come out of the pan (as shown above). There isn’t a lot of butter to begin with, but, it seems I’m always trying to find ways to cut it back. This isn’t one of those recipes to cut an essential ingredient. #learnfrommymistake This couldn’t be easier!

My mom and dad used to make this cake when we were kids. Most of us have these ingredients in the pantry, so it’s a nice, quick cake – one layer – so not a cake that will be around for a week. It makes the house smell so good! Click HERE to print the recipe below. Remember, when placing the pineapple, the bottom becomes the top, because after baking you invert it (flip it over) while it’s still hot, that way it comes out of the cake pan easily. As I mentioned above, don’t try to save fat/calories by skimping on the measly 4 tablespoons of butter, the cake needs it for the brown sugar to stick. You’ll see areas of my cake that remained in the pan, hmmm. #dontdowhatidid

I used Trader Joe’s Buttermilk Pancake & Baking Mix (the type for pancakes, biscuits, etc.) – it doesn’t contain some of the ingredients that other brands do (unless their ingredients have changed). You can also place maraschino cherries, which makes it really pretty – also chopped nuts (pecans, I would guess). Change it up however you like.