This weekend I spent with my family. In my family, each Memorial weekend, we spend decorating graves at local cemeteries. It may sound maudlin to some, but it’s a way to revere relatives, to pay homage to our fallen and to show our love for the continued memories that give us comfort and pleasure.
This weekend I also got to make my first pineapple upside down cake. I confess, I used a short cut but it was still delicious and I way overdid the eating part. Wanted to share this favorite summer time dessert with you all. Hope whatever you did this holiday weekend, you spent the time making memories or sharing memories with family.
Pineapple Upside down cake
1 pkg. yellow cake mix (CAUTION- you’ll only need one half of the cake mix for the cake, I made another small cake for freezing and using later)
1 can (15oz.) crushed pineapple (can also use sliced pineapple if you want the classic look with cherries in the middle of the ring)
1 cup brown sugar
1/2 cup margarine or butter
Preheat oven to 350 degrees. Drain pineapples, saving the juice. Prepare cake mix according to directions with the exception of the water- substitute pineapple juice for all or part of the water required. In an iron skillet over medium heat, melt margarine and then mix brown sugar into the butter. Pour crushed pineapple or arrange the rings on the brown sugar. Pour one half of the cake mix on top of the fruit and sugar mixture. Bake at 350 degrees in oven until golden brown and clean when a tooth pick is inserted (about 1/2 hour). Serves six to eight.