Canyon Park

Pineapple Upside-Down Cake

 
1/2 cup butter
1 cup brown sugar (packed)
1 20 oz can pineapple rings – reserve juice to use in cake batter
maraschino cherries and / or pecan halves
1 yellow cake mix – prepared according to package directions , substitute pineapple juice for liquid
Whipped cream
This recipe makes 2 9″ round cakes, 1 large cast iron skillet cake, or 1 9 x 13 cake. The pineapple cake pictured above is a double batch baked in a large 14″ cake pan.
Preheat oven to 350 degrees
Melt butter in cake pan
Sprinkle brown sugar evenly over butter
Arrange pineapple slices, cherries and nuts in pan
Pour cake batter evenly over pineapple
Bake cake at 350 degrees according to package directions. Small round cakes should take about 40-45 minutes, a large skillet 45-50 minutes.
Remove cake from oven and immediately turn out onto serving plate. Cover pan with plate and hold securely while flipping it over. Carefully replace any loose goodies and extra caramel.
Serve with whipped cream or ice cream.
Lynn 05-04-08

I’ve tinkered with my Mom’s recipe, (great recipe Mom, Thanks!) and this is the ultimate. Simple to make with ingredients always at hand and delicious. Perfect just the way it is, warm or cold. Top with cream or milk, ice cream or whipped cream to make it even more “comforting”!
I happen to think this is nutritious wholesome food, and makes a great breakfast with yogurt too.
This recipe is for a 9 x 13 pan, because I discovered it was a waste of time to make anything smaller that would be devoured in less than 60 seconds. However, 1/2 the recipe makes a 9×9 pan or a pie plate size very nicely.
It’s easy to experiment and substitute other sweeteners or whole wheat flour, for example. I’ve found it works best to substitute 1/3 to 1/2 of the amount called for in the recipe and see how I like the effect on the recipe.
Lynn’s Apple Crisp

Filling Ingredients:
3 lbs apples – 9-15 apples
3 T lemon or orange juice
1/4 – 1/2 cup sugar
1/2 cup flour
1/2 – 1 tsp cinnamon
Topping Ingredients:
1/2 cup butter (1 stick) melted
1/2 cup flour
2 cups uncooked oatmeal (quick or old-fashioned)
1/2 – 1 cup packed brown sugar
1/2 – 1 tsp salt
Preheat oven to 375 degrees
Spray 9 x 13 pan with light coating of vegetable oil spray
Filling:
You’ll need about 3 lbs of apples. Peel and slice apples into a large bowl.
A 3 lb bag of apples makes a 9×13 pan nicely, but not overly thick or full. A 3-pound bag of apples is 9 to 15 apples or so, depending on size. A good rule of thumb is use enough apples to fill your pan with whole unpeeled apples in a single layer. (note: I’ll be checking this out for sure . . . i always do this for pies, I think it works for larger pans too)

Sprinkle the sliced apples with lemon juice or orange juice, or even apple juice.
The juice is partly to prevent the apples from browning, but this goes together very quickly so that’s not a big problem. I like to add the juice for a little extra flavor and juicy-ness. If I’m using up old sitting-on-the-counter-too-long apples, I add a little extra orange juice so the filling is not so dry. The orange juice gives the filling a wonderful flavor!
Add to apples and mix well
1/3 – 1/2 cup sugar
1/2 cup flour
1/2 – 1 tsp cinnamon
Place filling layer in pan
Topping:
In a large saucepan, gently melt 1/2 cup (1 stick) butter
Add
1/2 cup flour
2/3 – 1 cup packed brown sugar
1 tsp salt
2 cups oatmeal (quick or old-fashioned)
Mix thoroughly – I like to finish mixing with my fingers
Sprinkle topping over apple layer
Bake 30 – 45 minutes at 375 degrees.
Turn your oven down to 350 degrees if topping is browning too quickly
You can tell this is done when it’s bubbling in the middle and the apples are completely tender
Let cool 10-15 minutes before serving.

Cook’s note: buy 2 bags of apples, you’ll be making this again, right away soon