Friday, March 29, 2013

Pineapple Upside Down Cake

Hi, everyone!  I recently made my famous (buttery) Pineapple Upside Down Cake and just had to make a tag and recipe card to go with it with the new baking sets from Our Daily Bread designs!  I chose coordinating colors so that the tag and recipe card would mimic the cake.

The tag was made with the "Baking Gift Tags Set", cut out with the "Recipe Card and Tags" Die set, then adhered to a wooden skewer which I cut in half with my wire cutters.

ODBD "Gingham Background", "Recipe Card Lines", "Recipe Card Icons", "Recipe Card Categories", "Recipe Card and Tags Die Set" Designer Angie Crockett

It is so easy and fun to create your own recipe cards with the baking sets from ODBD!  I stamped the "Gingham Background" stamp with saffron ink onto cream cardstock first, then cut out the recipe card using the ODBD Exclusive Spellbinders "Recipe Card and Tags" die set.  Using a Stamp-a-ma-jig stamp positioner, the "Recipe Card Lines", "Recipe Card Icons", and "Recipe Card Categories" were all stamped onto the card. The hard part was hand-writing the recipe! :) 

Here is the front of the recipe card.....the entire recipe I will list below.....so easy and soooo good!!

ODBD "Gingham Background", "Recipe Card Lines", "Recipe Card Icons", "Recipe Card Categories", "Recipe Card and Tags Die Set" Designer Angie Crockett


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Pineapple Upside Down Cake by Angella Crockett:
Ingredients:
1 "Butter Recipe" Yellow Cake Mix (Plus eggs required for cake mix.)
3 Sticks of Real Butter - 1 for cake mix, 2 for topping (I prefer salted butter.)
2 Lg Cans of Pineapple Slices (or one large and one small can.....if you want extra pineapple to eat while you are baking, use two large cans!)
Maraschino Cherries are optional.

Directions:
Mix 2 sticks melted butter with 1 cup brown sugar (or more) in a 9x13 baking dish.  Drain juice from pineapple, but do not discard.  Place pineapple rings in brown sugar/butter mixture; add cherries to center of pineapples.  Place baking dish in the freezer.  Prepare cake mix, using pineapple juice instead of water.  Remove baking dish from freezer. (By freezing the butter/sugar mixture for a few minutes, it makes spreading the cake batter much easier.) Spread the batter evenly into the baking dish.  Bake at 15 degrees less than the cake instructions suggest.  Baking the cake will take longer than normal since it is much thicker.  Use toothpick or cake tester to ensure that the cake is done in the middle. Note: the top of the cake will be brown by the time it is fully baked.   After cooling for ten minutes, place cookie sheet over the dish and turn the cake upside down to reveal the pineapple goodness!!  Allow to cool at least 30 minutes.  Enjoy!!
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I hope you try this recipe.....but let me warn you.....once your family tries this, they will require it often!!! :)

Thanks for stopping by today!

Blessings,

ODBD Designer Angie Crockett



3 comments:

Natalie said...

Yum!!! I'm going to try it!!!

Linda K said...

Love the recipe card - the gingham adds a bit of 'old fashion'.

My 86-yr old Mom was just talking about pineapple upside cake the other evening. I'm going to have to surprise her on Easter with this cake.

Thanks for sharing! Happy Easter!

JD said...

Cute recipe card. and Your pineapple upside down cake recipe sounds wonderful...It's a favorite of mine...thanks for sharing.