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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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At home of the 2002 Winter Olympics in Salt Lake City, I found this on one of our local TV station's web-sites. I made it last Sunday for some dinner guests who thought it was clever to work the Olympic design into a pineapple upside down cake. I also baked it a little longer than recommended, it didn't seem to be quite done at the recommended time. Ingredients:
1/2 cup butter, melted |
1 1/2 cups brown sugar |
1 (20 ounce) can pineapple slices |
1 (18 1/4 ounce) package yellow cake mix |
3 eggs |
1 (3 ounce) package cream cheese, softened |
small colorful decorative candies (like mini m&ms) |
whipped cream |
Directions:
1. Butter sides of a 9x13 pan.
2. Melt remaining butter, add brown sugar, and mix well.
3. Press sugar mixture into bottom of pan.
4. Drain juice from pineapple into a measuring cup, set aside.
5. Arrange 5 slices of pineapple in Olympic ring fashion in center of brown sugar.
6. Cut remaining pineapple slices and arrange pieces around outer edge of brown sugar.
7. Add enough water to reserved pineapple juice to measure 1 1/4 cups liquid.
8. Beat together liquid, cake mix, eggs, and softened cream cheese until smooth.
9. Pour cake batter over pineapple.
10. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center of cake comes out clean.
11. Cool cake in pan 5 minutes, invert in serving platter.
12. Immediately arrange colorful candies around the 5 Olympic pineapple rings in the following order, from left to right.
13. Top row: blue, black, red.
14. Bottom row: yellow, green.
15. Serve lukewarm with whipped cream.
16. For traditional pineapple upside down cake, arrange all pineapple slices on brown sugar, place a maraschino cherry in center of each and eliminate colorful candies.
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