I’m alive! My fingers and palm are tingling a bit as I type this, because I contracted a particularly virulent strain of hand, foot, and mouth disease from my baby (it’s not as bad as it sounds). Yesterday I had a 103.1 fever, and last week he had a 103.1 fever. I took him to the ER, I gave myself a Tylenol and a nap. It’s been mildly hectic. As I’ve said before, I’m so impressed with stay-at-home parents and I don’t know how anyone gets anything done with their kids (like, for instance, a Ph.D. thesis). Baby had a mild fever the day before his crazy one, so I kept him home with me. We went to the store, and I thought hey, it’s never too early to introduce kids to the things you love to do, so let’s bake a cake!
The topping is the same as for the easy-peasy amazing cinnamon buns I’ve done over and over again: put a stick of butter in a pyrex in a cold oven, and turn it on. You could definitely do this with only half a stick of butter instead; I just had a frozen stick so used the whole thing.
Meanwhile, drain the pineapple rings and you’ll get just under a cup of pineapple juice. This is great, you use it to make the cake, following the box instructions and subbing juice for water. Also I’m not so great at following instructions, so I used yogurt instead of butter (I got the “butter recipe” box).
I mentioned that I didn’t feel like measuring, so I didn’t, but you probably know how big half a cup is, and can eyeball about that much of full fat yogurt. (Remember, we’re using yogurt to replace butter so we need the fat).
If you were starting with half a stick of unfrozen butter, it’s probably melted by now. If like me you had a stick of frozen butter slowly melting in your oven, you have some time now to play patty cake or clean up or sit. Whatever floats your boat.
Once the butter is all melted, take it out of the oven and sprinkle brown sugar all over it, then lay down the pineapple rings and sprinkle maraschino cherries everywhere they’ll fit. Pour on the batter. I put in about half the batter, then sprinkled it with coconut, and added the other half to cover the coconut.
Bake it for 40-45 minutes, let it cool for a bit, and then invert it onto a plate. Honestly the hardest part of this cake is finding something to invert the cake onto. I ended up picking up the whole thing and putting it back into the Pyrex after, for storage.
Pineapple upside down cake, adapted from Betty Crocker
1/4 c (half a stick) of butter
1/2 c brown sugar
1 can pineapple slices in juice
1 small jar maraschino cherries
1 box yellow cake mix
1/2 c full fat yogurt
1 c sweetened flaked coconut
Put the butter in a 13 by 9 dish, and put it in the oven. Turn to 350.
Meanwhile, mix the eggs, juice from the pineapple, cake mix, and yogurt until almost totally smooth. This is a good place for kids to help!
Once the butter is melted, sprinkle the brown sugar evenly over it, then lay in the pineapple slices and put in the maraschino cherries wherever they’ll fit (take off the stems).
Pour half the cake batter oven the topping, then sprinkle the coconut all over it. Pour the rest of the cake batter over.
Bake for 40 minutes or until brown. Let cool for 10-15 minutes, then run a knife all along the edge and invert onto a plate. Eat.