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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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My family asked for a pineapple upside-down cake, but I didn't have all of the ingredients, remembers Phy Bresse of Lumberton, North Carolina. Since I had a quick bread mix in the house, I came up with this easy version. It even won a blue ribbon at our county fair. Ingredients:
1/3 cup packed brown sugar |
1 can (8 ounces) sliced pineapple, drained |
4 maraschino cherries |
2 tablespoons butter |
1 package (16.6 ounces) date quick bread mix |
1/3 cup chopped walnuts |
1 cup water |
2 eggs |
1 tablespoon applesauce |
1 tablespoon canola oil |
Directions:
1. Sprinkle brown sugar into a greased 9-in. square baking dish. Top with pineapple slices; place a cherry in the center of each pineapple slice. Dot with butter.
2. In a large bowl, combine quick bread mix and nuts. In another bowl, combine the water, eggs, applesauce and oil; stir into mix just until combined. Spoon over pineapple slices.
3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving plate. Cool for 15 minutes before cutting. Serve warm. Yield: 9 servings.
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