Wednesday, May 8, 2013


As most of you know, I have a wonderful business partner who lives in Tennessee and he is my best friend as well.  Well, I told him a couple of weeks ago that I would like for him to start inputting some of his oh so wise and valuable information to our wonderful friends and followers and he gladly accepted the challenge.  He is a WONDERFUL cook and said this is where he would like to begin.  So, without further adieu, here is Lacy's Moist and WONDERFUL Pineapple Upside Down Cake recipe.  Thanks partner!


      ¼ Cup Butter
1  Cup Packed Brown Sugar     
1  Can ( 20 oz.) sliced pineapple in juice, drain and reserve the juice
1  Small jar maraschino cherries without the stems
1 Package Betty Crocker Super Moist  yellow cake mix
Oil and eggs as called for on the cake mix package directions

 Preheat oven to 350 degrees. I like to use a 10 inch black iron skillet.  Melt the butter in the skillet or 13 x 9 inch pan in the oven. Sprinkle the brown sugar evenly over the butter, stir until the butter and sugar are mixed together. Arrange pineapple slices over the brown sugar (you’ll have a few slices left over) and place a cherry in the center of each pineapple slice. Take the reserve pineapple juice and add enough water to make the amount that the cake mix package calls for.

Make the cake batter as directed on the package but use the pineapple juice instead of water.  Pour the mixture over the pineapple and cherries. Bake 40 – 45 minutes or until toothpick inserted comes out clean. Turn pan upside down on a serving plate leaving pan over cake 1 minute. Serve warm or cool. Store loosely covered.

*Hugz n Blessingz*

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