I am not really sure what my wayyyyy back heritage is. Something European, I'm assuming, based on my skin color. Probably a healthy blend of pretty much everything. So what the heck do I cook?
After much agonizing (ok maybe just a little), I came to the conclusion that MY heritage is easy: I come from 2 places that are each defined in the culinary world by their passion for picnics and potlucks. The Midwest, and the Southeast.
Specifically, these events are geared toward church and tailgating for college football - which are probably more closely intertwined than most of us would like to admit.
So, I couldn't help but take a turn at a Pineapple Upside Down cake, just in time to celebrate the last weekend of summer and the kickoff of college football. Go Dawgs!
This recipe is based on my favorite cake recipe for Too Much Chocolate Cake, simply exchanging a few ingredients. The result is incredibly moist and gooey and the cake isn't TOO sweet, which makes it the perfect vehicle for the caramel-y tropical pineapple layer. Aloooooha, baby!
What makes this the best? Well first of all, it's so stinkin' easy. And it comes from a box! But it is truly the best because it is moist and delicious. You'll love it!
1 box yellow or white cake mix
1 box instant pudding mix
1 cup coconut oil, melted
4 eggs, beaten
1 cup sour cream
1/2 cup pineapple juice
1 can (10 slices) pineapple rings
1 1/2 cup brown sugar, divided
1 cup melted butter, divided
1. Preheat oven to 350. Prepare 2 9-inch round cake pans by placing 5 pineapple rings on the bottom, then covering each in 1/2 cup of butter and 3/4 cup brown sugar.
2. Mix first 6 ingredients together in a large bowl with a wooden spoon, until well combined.
3. Pour equal amounts of cake batter into each prepared pan.
4. Bake 50-55 minutes, or until cooked through. Let cool, and flip cakes over when they are at room temperature.