PINK Pineapple Upside Down Cake

Yes, the pineapple is pink. Have you ever heard of anything more prefect? Ok, you probably have, but hear me out. HOW pretty?!

This is the part of the recipe blog where the writer tells you the grandfather of pineapples, who discovered it, the origins and its magical properties, but since I have promised to keep my posts short and always sweet, so I wont go that far back!

But, did I mention that the pineapple is PINK!?

PinkGlow Pineapples were developed by the Del Monte company and are grown in Costa Rica. I found mine at the grocery store, Super 1. I noticed them a few months ago and they were pretty pricey at around $20, but recently noticed they went down to around $10. Still pricey for a pineapple, but it makes a fun treat for a special dessert or event, like a baby shower! They are SO juicy and not sour at all. All sweet!

Pink Pineapple Upside Down Cake

Ingredients:

I would first like to note that I doctored a box of cake mix for this with the intention of my pineapple upside down cake coming out lighter and fluffier than more traditional pineapple upside down cakes. Here is what you will need:

• Box of Pineapple Supreme Duncan Hines Cake Mix

• 3 egg whites (if you prefer a dense cake, use whole eggs)

• 1/2 cup vegetable oil

• 2/3 cup of water

• 1/3 cup of pineapple juice

• 1/2 cup brown sugar

• 1/2 cup of butter (melted)

• 1/2 cup of sour cream

• 6 maraschino cheeries

• 6 slices of PinkGlow Pineapple

• Pink food coloring (optional)

Directions:

1. Preheat oven to 350 degrees F

2. While the oven is preheating you will need to cut and prep your pineapple. Using a serrated knife slice your pink pineapple (or regular pineapple) into 6 discs, each about 1/4th of an inch thick. Don't forget to cut out the core. I used a large piping tip to punch out the center then slice off the rough edges.

3. Because these pineapples are so juicy, you should blot them with a paper towel to get rid of the extra moisture.

4. Spray a 10” cake pan (or 9”x13” glass dish) with non-stick spray.

5. Sprinkle all of the brown sugar around the bottom of the pan and pour the melted butter over the brown sugar.

6. Place the pineapples at the bottom of the pan with a cherry in the center of each one.

7. Mix all other ingredients together and mix together. (you can add in a drop or two of pink food coloring here if you like)

8. Bake for 45-50 minutes.

9. Let the cake cool down for about 10-20 minutes before flipping it onto a serving plate.

10. Top with some whipped cream and an extra cheery and ENJOY!

Modifications: There are a couple modifications you can make to this recipe. It is very versatile, so just wanted to include your different options below!

• This recipe will work with a regular pineapple or canned pineapple as well.

• If you like a sweeter cake you can use 1 cup of light brown sugar and 1 cup of melted butter, rather than just a half cup of each.

• If you prefer your cake more dense, use 3 whole eggs rather than just the egg whites.

• To amp up the pineapple flavor you can omit the 2/3 cup of water and do an entire cup of pineapple juice.

• I added pink gel food coloring to really showcase the pink vibes, but that is totally optional. Without the food coloring, your cake will be yellow like regular pineapple upside down cake.

Slice the cake into squares and serve as the perfect pink summer dessert! Try it out and let me know what you think in the comments!

Cheers to PINK Cake!