Easiest Way to Make Speedy Mike's Lazy Pineapple Upsidedown Cakes

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mike's lazy pineapple upsidedown cakes. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

We love this cake so much that we've developed a complete collection of pineapple upside-down cake recipes. If making this easy pineapple upside-down cake has you interested in learning more about making everyone favorite. A time when canned pineapple was all the rage. See more ideas about Upside down cake, Pineapple upside down cake, Pineapple upside down.

Mike's Lazy Pineapple Upsidedown Cakes is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Mike's Lazy Pineapple Upsidedown Cakes is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook mike's lazy pineapple upsidedown cakes using 14 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Lazy Pineapple Upsidedown Cakes:

1. Get 2 9" Double Decker Round Pineapple Upside Down Cakes
2. Make ready 2 box Duncan Hines Pineapple Supreme Cake Mix [or, yellow boxed cake]
3. Get 2 large Cans Pineapple Round Slices [reserve all juices]
4. Take 1 small Can Crushed Pineapple [fully drained - reserve juices]
5. Make ready 3 cup Fresh Brown Sugar [halved]
6. Make ready 2 stick Tilamook Salted Butter [make sure it's salted]
7. Take 6 pinch Cinnamon
8. Make ready 1 can Large Marciano Cherries
9. Get 1 Oil-Eggs-Water [what box calls for - sub pineapple juice for water]
10. Take 1/4 tsp Vanilla Extract
11. Make ready 1 can Pam Butter Cooking Spray
12. Make ready 1 large Mixing Bowl
13. Take 1 Electric Blender
14. Take 4 9" Round Pans

Want to discover art related to pineapple_upsidedown_cake? Check out inspiring examples of pineapple_upsidedown_cake artwork on DeviantArt, and get inspired by our community of talented artists. Crushed pineapple can sometimes make the cake under it too mushy sometimes. Instead of putting the batter directly into the muffin pan, I used paper liners which is so much easier for lunches and serving at picnics.

Instructions to make Mike's Lazy Pineapple Upsidedown Cakes:

1. Here's your cake mix and some additional items you'll need.
2. Tip? Slightly heat badged brown sugar in the microwave to loosen it up a bit if, hardened.
3. Drain all pineapple juice from all three cans and reserve it. You'll use this fluid in place of water called for on the boxed recipe. Usually about 2 cups.
4. Place pineapple rounds on a plate with napkins to dry. Do the same with your cherries on a separate plate. Draining these will keep your cake from being soggy. Or, having the cherry juice stain your cake.
5. Make cake batter as per box instructions. [oil, eggs, water] However, substitute as much pineapple juice for water as you possibly can. Add water if you don't have enough pineapple juice to compensate for what the manufacturer calls for.
6. Add your fully drained, small can of crushed pineapple [and all other required ingredients] to your batter and mix well. Usually 3 minutes with an electronic mixer.
7. Spray all pans with Pam Butter Cooking Spray and place 1 cube melted, salted butter in both of your primary pans. Even if they're non-stick pans. [primary meaning your cake tops]
8. Half your 3 cups brown sugar and sprinkle 1 1/2 cups brown sugar in each buttered pan evenly.
9. Evenly sprinkle three dashes cinnamon on top of brown sugar in each pan.
10. Place pineapple rounds on top of brown sugar and place a cherry in the center of each.
11. Equally and carefully pour batter in your primary pans. Tamp 9" batter filled rounds to even/flatten and release any bubbles. Bake as per box directions.
12. Cut up your remaining pineapple and cherries and place in your secondary pans. [your bottom layers] Lightly sprinkle with brown sugar. Using the remainder of your batter, carefully drizzle on top. You don't want to disturb your fruits. Tamp 9" round pans to even/flatten and release any bubbles.
13. Test cakes for doneness with a toothpick. Stick toothpick directly in the center of cake. If it pulls out clean with no batter attached, your cakes are fully cooked. Also, look for your cakes that have pulled away from the sides of the pan, as pictured. Run a butter knife around the edges of your cakes as well.
14. When pans are just slightly cool to the touch but still hot, place a plate upside down over the cake. Holding the plate and the pan, flip the pan upside down and slightly tamp to loosen the brown sugar, pineapple mixture. Gently flip over your top [or, primary layer] on top of your bottom layer.
15. Serve warm with a side of Pineapple or Cherry Vanilla Ice Cream.

Crushed pineapple can sometimes make the cake under it too mushy sometimes. Instead of putting the batter directly into the muffin pan, I used paper liners which is so much easier for lunches and serving at picnics. Pineapple upside-down cake first appeared when canned pineapple became available but the method of creating a luscious caramel-like cake topping has an even longer history. Instead of plain water, use water plus juice from the pineapple can and maraschino cherries jar to add up to the same. Pineapple Upside Down Cake is a classic, and this recipe is an easy crowd pleaser!

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