I’m feeling a little upside down and inside out these days. The kids have started back to school, but tomorrow marks the first time they will both be in school all day every day. I’m sad. Just when I’m learning to accept that Amelia has flown the coop, Owen is waddling his cute little behind out of the nest. I’m not ready.
Cake will help, right? Cake always helps. Despite what Oprah tried to teach me for 25 years, sometimes I eat to comfort myself. Don’t judge.
The Betty Crocker Gluten-free Pineapple Upside-Down Cake was just what the doctor (me) ordered. I opted out of the pineapple rings with cherry centers and chose pineapple tidbits and pecans instead.
Betty Crocker Gluten-free Pineapple Upside-Down Cake
1/4 cup butter
2/3 cup packed brown sugar
2 tablespoons light corn syrup
9 slices pineapple in juice (from 16-oz can), drained
9 maraschino cherries, drained(I substituted pineapple tidbits and a sprinkling of pecans–no cherries.)
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons gluten-free vanilla (McCormick)
1. Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice. (Or use the tidbits and pecans.)
2. In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loose cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.