Tuesday, March 12, 2019

Make-Do Pineapple Upside Down Cake

Charlie was having a friend over for a wild movie night (they watched Bergman's WILD STRAWBERRIES), and he asked if I could make a dessert before I left for my meeting.

I had a box mix of pineapple cake, so I said sure, I'd make pineapple upside-down cake. He was happy.

Then I found that my pineapples were chunks, not rings, and I didn't have the box of vanilla pudding powder the recipe on the box asked for.

Nothing loath, as they used to say in the boys' adventure books I read as a young girl, I looked up enough internet recipes for DIY pudding to give 'er a shot.

So, to the cake mix, I added a cup of powdered milk, about half a cup of sugar, and a teaspoon of cornstarch. Prolly didn't need the cornstarch, but oh well.

Here's how it turned out:

Could be prettier, but, as my grandpa used to say, "That don't hurt the eatin' of it." And it was delicious! OMnomnomnomnom!

I'm posting at my blog today about my homemade bibambap. Also delicious.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes


Cerebrations.biz said...

Now, if I only knew what upside down pineapple cake was...

Unknown said...

Oh! You cook brown sugar and butter (or vegan margarine) until it caramelizes a bit, pour it into a baking dish, arrange pineapple slices and maraschino cherries in it, and pour cake batter over it. Bake it, cool it for about 10 minutes, and turn it UPSIDE DOWN so the pretty is on the top. :)