It's been awhile since my last blog. I'm teaching, I'm tired, and I can't wait until I'm done on May 13th. (I apologize for my shortness.) I want to shout out to my great friends whom featured this blog at my bridal shower a few weeks back.
Pictured: Me at my bridal shower opening up my new Pampered Chef's fluted stoneware pan. Thanks Auntie Sharon!
They really made my shower unique and personal to me and Justin...so they handed out my recipes. I did get recipes from the family...so when I have time, I will go through them and start making them. One by one. Why not? I will be jobless and "schooless" in t-10 days (not counting weekends, of course).
So Baby Justin came to town and Julie is not a big fan of chocolate. (wish I had the same will power) So I decided to make this cake as I remembered when Julie was pregnant she could not get enough pineapple.
Justin with Baby Justin.
A Proud Mama, Julie
This recipe is so easy and soo good.
Pineapple Upsidedown Bundt Cake
Preheat oven 350 degrees
- Mix white box cake, 1 pkg instant vanilla pudding together in a large bowl
- Add 3 eggs, 3/4 c of non-fat sour cream, and 1/2 cup of non-fat french vanilla yogurt (Stoneyfields, of course)
- 1/2 cup of pineapple juice (use the juice from can from the slices
- Mix very well and carefully. It was really thick so I added a little bit more pineapple juice to get a thinner (not thin...I said thinner!) batter.
In the meantime, after the oven has heated up, put about 2 tablespoons of butter in the fluted pan. (I chopped up the butter into smaller pieces so it would melt faster and more evenly) Once the butter has melted, take the pan out and try to get all the sides of the pan with the butter. Whatever the butter doesn't hit, spray with a little Pam. (Especially since my stoneware is brand new, I did this. Need time to season it!)
Put about one cup (or desired amount) of brown sugar in the bottom of the buttered pan. Line the bottom with pineapple slices. Put cherries in the center of the rings, or your preference. :)
Bake for about 40 minutes or until the cake springs back when you push down on it.
This cake was FANTASTIC. I hope to dream about it tonight!
Bon Appetite.
