Is the cake done yet? I’m Hungry :>)
The Fluffy PB Frosting (when I made it) wasn’t that fluffy but it was tasty. Read the comment section on that allrecipe link (love those comments there)for hints, tricks and variations.
Yep, reading the comments is always a good thing! I’m curious about this PB cake. I like peanut butter cups and peanut butter fudge, but I dislike peanut butter cookies. So, I’m not sure if I would like the cake or not.
Pineapple Upside Down Cake
1/2 cup butter
1 cup brown sugar
(heat and stir to get it saucy)
*pour in bottom of 9x12 cake pan*
1 Can Pineapple Slices (or can use chunks)
1 jar Maraschino cherries
*place on top of brown sugar mix in required pattern- lol*
1 Pkg cake mix (I used Duncan Hines pineapple cake-cheated)
1 14oz box vanilla pudding
1 cup of the pineapple juice
(I used a little less than a cup of juice and finished the rest with a good overflow of rum -it was the holidays:>)
*Beat above mix medium speed for 2 minutes - pour over brown sugar/pineapples in the 9x13 pan
*Bake 325’ oven for 45-55 minutes (took me longer-darn Rum:>)
Cool 5 minutes then flip onto serving board/plate
It doesn’t sound fluffy, but I didn’t want fluffy. My dream is a butter-frosting type on a moderately dense *very* PButtery cake.