I was in the mood to play Suzie Homemaker today and since all the ingredients for this dessert were in my pantry I decided to go for it. I had gathered these ingredients because a neighbor had made the cake for a pot luck and told me it was on the Duncan Hines Cake Mix box. Only I made one error with the ingredients. Instead of vanilla instant pudding I bought Coconut Cream instant pudding. This means I have a Pina Colada Upside Down cake. If only I had some rum….. Oh well, here is the recipe from Duncan Hines plus my coconut tweak
Pina Colada Upside Down Cake
Preheat oven to 350 degrees
1/2 cup butter or margarine
1 cup firmly packed dark brown sugar
1- 20 oz. can pineapple slices packed in juice(drained but juice reserved)
1 pkg. Duncan Hines Pineapple Supreme Cake Mix
1 pkg. (3.4oz.) Jello brand vanilla or Coconut cream instant pudding
4 large eggs
1 cup water or half water and half juice from pineapple can
1/2 cup vegetable oil (I used Canola oil)
Directions for the topping:
Melt the butter over low heat in a 12″ oven safe skillet. Remove from heat, stir in the brown sugar and spread overt the bottom of the skillet. Arrange Pineapple slices and cherries. set aside.
Directions for the cake:
Combine all the cake ingredients in a large mixing bowl and beat for two minutes with an electric mixer. Pour the batter evenly over the fruit in the skillet.
Bake: at 350 degrees for 50-60 minutes until a toothpick inserted in center comes out clean. Invert immediately onto a a serving platter. (or if you don’t have one big enough invert onto an old cookie sheet like Deet did.
Serving: Cool, cut in wedges and top with whipped cream (this is truly the best) or, if you are like Deet and lack the heavy cream to whip , top with Cool Whip.
An apology to my international followers who may not have access to the brand names used in this recipe. I encourage you to improvise and let me know how it turned out. Please someone add the rum!!!!