MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Duncan Hines Double-Layer Pineapple Upside-Down Cake
Categories: Cakes, Desserts, Fruits
Yield: 9 servings

Nonstick spray
1/2 c Unsalted butter; melted
1 c Light brown sugar; firmly
- packed
20 oz Can pineapple rings;
- drained
14 Maraschino cherries;
- drained
15 1/4 oz Box Duncan Hines Signature
- Pineapple Supreme Cake Mix
1 c Water
3 lg Eggs
1/2 c Vegetable oil
3/4 c Heavy whipping cream
1/4 c Coconut rum; opt
1/3 c Easy Vanilla Buttercream
- Frosting

Upside-down cakes are notoriously sticky (that’s what
makes them so good!). To keep the cake from sticking to
the pan, line the cake pans with parchment paper and
spritz with cooking spray.

Then, pour in the melted butter followed by a generous
layer of brown sugar. This will form the caramel we all
love.

Next, place four pineapple rings in the bottom of each
pan. Fill the center of each ring with a maraschino
cherry. You could also nestle a few extra cherries (or
nuts!) into the gaps around the pineapple.

Now it’s time to grab your box of Duncan Hines cake mix.
Duncan Hines also makes some of the Taste of Home Test
Kitchen’s favorite brownie mixes and white cake
mixes-not to mention some exceptionally tasty treats in
partnership with Dolly Parton.

Blend the upside-down cake mix with water, eggs and oil
to make a smooth batter. Divide the batter between the
two cake pans. Be careful as you pour so you don’t
disturb your pineapple-cherry design.

Place the pans on the center rack of the oven. Bake at
350ºF/175ºC for 25 to 28 minutes (or as instructed on
the box for the pan you choose). It doesn’t take long
before a sweet pineapple scent fills the kitchen!

Let the cakes cool for 10 minutes then flip them out of
the pan. Let them cool completely before filling and
stacking.

For this cake, you don’t want to cover up the top;
you’ll be hiding the pretty pineapple upside-down
finish. Instead, this cake just needs an easy filling.

The package recommends using some Duncan Hines frosting,
but I suggest taking things to the next level with
homemade whipped cream or homemade vanilla buttercream.
You can add a little extra flavor by splashing in a bit
of pineapple juice from the can or a bit of coconut rum.

Finally, it’s time to assemble. But before you stack, I
suggest you add a little twist to make this cake mix
taste homemade. Brush each layer of cake with a little
bit of rum (my favorite is Malibu). This step is
optional, but my family enjoys it.

Next, place your first layer of cake onto a plate with
the pineapple side up, of course! Spread about
tw0-thirds of the whipped cream over the cake. Then top
with the second layer.

For a finishing touch, top the cake with dollops of
whipped cream and a few maraschino cherries.

Nancy Mock, Horse Apple, Vermont

Makes:

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Duncan Hines Double-Layer Pineapple Upside-Down Cake
Categories: Cakes, Desserts, Fruits
Yield: 9 servings

Nonstick spray
1/2 c Unsalted butter; melted
1 c Light brown sugar; firmly
- packed
20 oz Can pineapple rings;
- drained
14 Maraschino cherries;
- drained
15 1/4 oz Box Duncan Hines Signature
- Pineapple Supreme Cake Mix
1 c Water
3 lg Eggs
1/2 c Vegetable oil
3/4 c Heavy whipping cream
1/4 c Coconut rum; opt
1/3 c Easy Vanilla Buttercream
- Frosting

Upside-down cakes are notoriously sticky (that's what
makes them so good!). To keep the cake from sticking to
the pan, line the cake pans with parchment paper and
spritz with cooking spray.

Then, pour in the melted butter followed by a generous
layer of brown sugar. This will form the caramel we all
love.

Next, place four pineapple rings in the bottom of each
pan. Fill the center of each ring with a maraschino
cherry. You could also nestle a few extra cherries (or
nuts!) into the gaps around the pineapple.

Now it's time to grab your box of Duncan Hines cake mix.
Duncan Hines also makes some of the Taste of Home Test
Kitchen's favorite brownie mixes and white cake
mixes-not to mention some exceptionally tasty treats in
partnership with Dolly Parton.

Blend the upside-down cake mix with water, eggs and oil
to make a smooth batter. Divide the batter between the
two cake pans. Be careful as you pour so you don't
disturb your pineapple-cherry design.

Place the pans on the center rack of the oven. Bake at
350oF/175oC for 25 to 28 minutes (or as instructed on
the box for the pan you choose). It doesn't take long
before a sweet pineapple scent fills the kitchen!

Let the cakes cool for 10 minutes then flip them out of
the pan. Let them cool completely before filling and
stacking.

For this cake, you don't want to cover up the top;
you'll be hiding the pretty pineapple upside-down
finish. Instead, this cake just needs an easy filling.

The package recommends using some Duncan Hines frosting,
but I suggest taking things to the next level with
homemade whipped cream or homemade vanilla buttercream.
You can add a little extra flavor by splashing in a bit
of pineapple juice from the can or a bit of coconut rum.

Finally, it's time to assemble. But before you stack, I
suggest you add a little twist to make this cake mix
taste homemade. Brush each layer of cake with a little
bit of rum (my favorite is Malibu). This step is
optional, but my family enjoys it.

Next, place your first layer of cake onto a plate with
the pineapple side up, of course! Spread about
tw0-thirds of the whipped cream over the cake. Then top
with the second layer.

For a finishing touch, top the cake with dollops of
whipped cream and a few maraschino cherries.

Nancy Mock, Horse Apple, Vermont

Makes: 8 to 10 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Magic Cake
Categories: Cakes, Chocolate, Dairy
Yield: 9 servings

4 lg Eggs; separated, room temp
3/4 c (150 g) granulated sugar
8 tb (113 g) unsalted butter;
- melted, cool to room temp
1 ts Pure vanilla extract
1/2 ts Espresso powder; opt
1/8 ts Kosher salt
1/2 c (60 g) A-P flour
1/4 c (40 g) cocoa powder
2 c (500 ml) whole milk; room
- temp
Fresh berries & add'l cocoa
- powder; opt for serving

Set the oven @ 325oF/165oC.

Then, grease and line an 8" X 8" baking pan with
parchment paper. Allow the parchment paper to overhang
slightly to make removing the cake after baking a
breeze.

Separate the eggs, putting the yolks in one large bowl
and the egg whites in another clean, dry bowl.

Add the sugar to the bowl with the egg yolks and beat on
medium-high until smooth and pale in color.

While mixing on low, drizzle in the melted butter,
vanilla, espresso powder and salt. Beat for 1 to 2
minutes until well incorporated.

Using a rubber spatula, stir the flour and cocoa powder
into the mixture. Mix thoroughly, scraping down the
sides as needed.

Next, gradually add the milk to the chocolate mixture,
about 1/2 cup at a time, beating until the batter is
well combined and uniform in color. Set aside.

In a separate bowl, beat the egg whites until stiff
peaks form. Take care not to under or over-whip your egg
whites.

Gently fold the egg whites into the chocolate batter.
Mix with a gentle hand so you don't deflate the egg
whites. The final batter should be thin, with distinct
lumps of egg whites still visible throughout. Do not mix
until smooth, or the layers will not form correctly.

Transfer the batter to the prepared baking pan and bake
for 40 to 45 minutes until the top is firm to the touch
and the center slightly jiggles when shaken gently.

Leaving the cake in the oven, turn off the heat and
crack the door to allow heat to escape. Let the cake
remain in the oven for 4 to 6 minutes, then remove and
let it cool at room temperature completely, about 60
minutes. Transfer to the fridge and chill for at least 4
hours.

EDITOR'S TIP: Allowing a magic cake to begin cooling in
the oven with the door ajar will help keep the top layer
of "cake" tall, light and fluffy. While the cake will
still deflate a bit as it cools, this handy trick is the
secret to achieving three perfectly defined magic cake
layers.

Remove the cake from the fridge and then carefully lift
it from the pan, using the overhanging parchment paper
as handles. Slice into squares and garnish with cocoa
powder (or powdered sugar) and fresh berries, if
desired. Enjoy!

Lauren Habermehl, Milwaukee, Wisconsin

Makes: 9 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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