Wednesday, May 5, 2010

Pineapple Upside Down Pudding

In one of the Neels novels that I've recently read, the family has "pineapple upside down pudding." Sorry, I forgot to take a note of which book (which probably means that it is one that Betty Kiera has reviewed). I can't imagine pineapple upside down pudding as anything other than what we Yanks call pineapple upside down cake. I totally agree that my offering is not as pretty as those made with pineapple rings and maraschino cherries, but that's fine, I loathe and despise maraschino cherries, and I didn't have a can of pineapple rings handy. Besides, the chunky pineapple is easier to eat, and yes, I ruined my dinner.

Betty Debbie's Pineapple Upside Down Whatever

1/2 cup butter
1 cup firmly packed brown sugar
1 20 oz. can pineapple chunks, drained
1 prepared cake mix (yellow or pineapple - yes, they make pineapple cake mix)

Melt butter in a 9 x 13 pan. Evenly sprinkle brown sugar then pineapple chunks. Pour cake mix over the top, then cook for about 45 minutes at 350'. Let cool for 5 minutes, then carefully flip over onto pan or plate.