What’s Cooking in Gail’s Kitchen? Upside-Down Pineapple Bundt Cake! This light and easy alternative for dessert will satisfy your sweet tooth without packing on the pounds. The secret is the tropical taste of pineapple.
UPSIDE-DOWN PINEAPPLE BUNDT CAKE
1 box Angel Food Cake Mix
1 20-ounce can of Crushed Pineapple with Juice
1/2 cup brown sugar
Set oven rack to lowest setting. Preheat oven to 350°. Spray Bundt pan with non-stick cooking oil. Sprinkle brown sugar on the bottom of the pan. Mix the Angel Food Cake Mix with the Crushed Pineapple, including juice, by hand for one minute or until well blended. Pour into Bundt pan and place in oven on a foil-lined cookie sheet. Bake for 35-45 minutes until toothpick comes out clean and the cake is set. Allow to cool for 15-20 minutes before inverting onto a serving plate.
Option: Garnish with a sprig of tarragon and top with maraschino cherries, stems removed.
Mixed Berry Sauce:
1 pound of fresh blueberries
1 pound of fresh mulberries
1 tablespoon water
1 tablespoon lemon juice
1/2 cup granulated sugar
In a medium sauce pan add berries, water, lemon juice, and sugar. Cook on medium heat, while stirring until the berries reduce down. Change the heat to low setting and press the berries against the side of the pan to make them burst. Continue cooking for 30 minutes until mixture thickens. Remove from heat and cool for 10 minutes. Add 2 drops of lemon extract while stirring with a spoon. Pour into jar and store in refrigerator.
Hint: This is delicious on toast or pancakes or ice cream.