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Soul Food Dessert Recipes Page 5
Pineapple Upside Down Cake
Ingredients:
Ingredients for topping:
1 can of pineapple slices
½ box of brown sugar
1 cup of pineapple juice
1/5 of a stick of butter
1 jar of cherries
Ingredients for batter:
1 box of yellow cake mix (or pineapple cake mix)
1 or 2 drops of vanilla
eggs (see cake mix recommendations, probably 2-3)
1/3 cup of oil |
A picture of this dish is available on the CD. Click here for your copy. |
Instructions:
Preheat oven to 350 degrees F.
Grease bundt pan with shortening.
Sprinkle flour on top of the bundt pan.
Follow the cake mix directions except use 1 cup of pineapple juice and water instead of straight water.
Also, where the cake mix directions ask for butter, use only half that amount of butter and use oil for the other half.
Lay brown sugar in the bundt pan.
Cut dashes of butter on the sugar.
Dry off pineapples and cherries with a paper towel.
Place pineapples with cherries in the centers on the bottom of the bundt pan.
Make the cake batter according to the cake mix directions.
Pour the batter over the top of the pineapples and cherries.
Spread it out until it is even.
Place the bundt pan in the oven.
Cook until completely cooked inside. (Check by sticking toothpicks into the cake…when it comes out dry then it is done. It is better to leave it in longer than to under cook it.)
Put aluminum foil on the table in two long sheets.
When cake is done, dump the cake on it quickly, so the pineapples are facing up.
Take any extra pineapples off the pan while it is still hot and place them on the cake.
Key Lime Cake
Ingredients:
1 lemon supreme cake mix
1 large lime Jello®
1 cup orange juice
5 eggs
1 cup oil
Icing:
8oz. cream cheese
1 stick butter or margarine
1 box confectioners sugar
Instructions:
Mix orange and oil together.
Add eggs 1 at a time, then add dry ingredients.
Mix well until smooth.
Divide cake into three cake pans.
Bake at 325 degrees F or 350 25-30 minutes.
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