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Show Pineapple Upside-Down Cake Is an Easy-to-Malce Favorite I i IT a'S ' "J " Ss V."' Pineapple upside-down cakes, light ajid luscious, are a favorite American dessert. And they're one of the easiest to make, if you use a white cake mix for the foundation, founda-tion, and canned pineapple, in chunks or slices or crisp-cut crushed V'ts, for the topping. The pineapple, enriched with hrown sugar and butter, is the topping when the cake is served, hut it is the part that goes into the pan first. So prepare it first, in whatever kind of pan you choow to- use a square, one, individual in-dividual casseroles, a ring or even an iron skillet. It is easy to cut and serve an upside-down cake topped with the crisp-cut variety of crushed pineapple. You'll be sure of a downy light cake with the white cake mix. The batter can be ready to pour over the pineapple four mfnutcs after you open the package. The routine is simple mix with milk, beat and bake. In this cake the baking comes after you have poured the batter over the pineapple pine-apple mixture. And when you cut your cake, while it's still warm the pineapple golden brown and fragrant, the cake snowy-white and downy-light you'll get more praise than you deserve for such an easy triumph. You can vary your basic pineapple pine-apple cake made of white cake mix, baked in a square pan, if that's the one you choose by varied garnishes. Halved or whole red or green cherries, for instance, in-stance, pecan or walnut meats or blanched almonds, are attractive garnishes and any one of these nuts added, chopped, to the pineapple pine-apple mixture, gives appetizing variety. You can make a pineapple pine-apple upside-down cake, too, out of the spice cake version of the mix. And you can serve it with whipped cream, if you like that extra touch of richness. |