Tag Archives: cake recipe

Recipe: Ree’s Pineapple Upside-Down Cake

It’s been a while since I posted my last recipe, so I thought I’d do a little baking and share the photos of what I made. I’d never made a Pineapple Upside-Down Cake before, and decided to give Ree Drummond’s recipe a try. Ree, also known as the Pioneer Woman, is a whiz in the kitchen.  I was sure her version of this cake would be yummy and it was!  This is the first cake I’ve ever made in a cast iron skillet, and was glad to be able to put my Lodge 12″ skillet to work.


Ree Drummond’s Pineapple Upside-Down Cake


2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 stick unsalted butter, at room temperature
1/4 cup vegetable shortening
1 1/2 cups whole milk
2 large eggs
2 teaspoons vanilla extract
1 20-ounce can sliced pineapple,
2 tablespoons juice reserved
1 1/3 cups packed light brown sugar
Maraschino cherries, stemmed (optional)

(Melody’s note: I used 1/4 stick more butter in place of the 1/4 cup shortening)


Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.

Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it’s evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.

Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It’s best served warm.



I hope you enjoy making and eating this yummy cake as much as I did. Happy Baking!

Warm regards,

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Applesauce Spice Cake Recipe


Are you familiar with Mavis at the One Hundred Dollars a Month blog? She is the Queen of Gardening and I seriously envy her yard and garden.  She featured this recipe on her blog in December, and I decided to give it a try.  Verdict?  Yummy!  The fact that it’s delicious and easy to make makes it a winner in my book.

Though Mavis dusted the top of hers with powdered sugar, I left mine plain. You know what would be yummy though?  Topping this cake with some cream cheese frosting.  You can find a recipe for the frosting here, on my Pumpkin Bars Recipe page.  You’d probably want to cut the frosting recipe in half though.


Applesauce Spice Cake Recipe


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
3 eggs
1/2 teaspoon vanilla extract
1 cup applesauce
1/4 cup of buttermilk ( I was a rebel and used regular milk)
1 cup sugar


  • Preheat oven to 375 degrees.
  • Butter and flour an 8-in square baking pan and set aside.  You’ll want to do this even if you use a non-stick pan.  Trust me.
  • In a medium bowl combined the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt and set aside.
  • In a large mixing bowl beat together the eggs, butter, vanilla and sugar until nice and smooth.  Mix in the applesauce and buttermilk, then add in the dry ingredients and mix again until everything is incorporated.
  • Pour the batter into your 8-inch prepared pan and bake at 375 for 30-35 minutes or until a toothpick in the center comes out clean.

Happy Baking, y’all!

Warm regards,

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Apple-Cranberry Cake Recipe


This month’s recipe is bound to be a hit with those of you that like fruity desserts.  This was my first time making it, but it won’t be my last – yum!  It’s tasty all on its own, but is also excellent served with a scoop of vanilla ice cream.

I found this recipe on page 205 of the Barefoot Contessa’s How Easy Is That? cookbook, but made a few changes. She calls it Easy Cranberry Apple Cake, but I included more apples than cranberries so I changed the name a bit for this post.  Apparently her recipe is based on a recipe from Sarah Chase’s book Cold Weather Cooking.  So, you’ve got options if you want some variations on the recipe.  Here’s what I made…


Apple-Cranberry Cake Recipe


6 ounces fresh cranberries*, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1 Gala apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
1 1⁄8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 2 tablespoons granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt


Preheat the oven to 325 degrees.  Combine the cranberries, apples, brown sugar, orange zest, orange
juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly
add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the 
batter over the fruit, covering it completely. Combine the remaining
 2 tablespoons of granulated sugar and 1⁄8 teaspoon of cinnamon and
 sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick
 inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

*Note: I couldn’t find any fresh or frozen cranberries at the grocery store, so I used a 14 oz. can of whole berry cranberry sauce instead.  I put all the cranberry sauce into a colander, and washed away all the “sauce” until  just the berries remained – this left me with approximately 6 oz. of berries.


Though this recipe is a cake, it’s baked in a pie pan, and I’d like to thank my friend, Beth, for loaning me her 10″ glass pie pan.  Thank you, my friend!  🙂  Here are some cake recipes from past months, if you’re interested: Triple Chocolate Cake, Cheesecake,  Carrot Cake, and Ida’s Coffee Cake!  Please let me know if you have any questions, dear readers.  Happy Baking!

Warm regards,

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Triple Chocolate Cake Recipe


I love chocolate, but don’t care for most chocolate cakes or chocolate ice cream.  I know – it’s weird!  So I was very surprised when I tasted this cake at a company potluck years ago and loved it.  (Thank you for the recipe, Judy!)  Not only has this cake won my devotion, but it’s won over my nieces as well.  Three of them usually don’t eat any kind of cake, and just have ice cream at family parties, but they love this cake!

The Triple Chocolate Cake has become my go-to cake, the one I take to parties and potlucks – partly because it’s easy to make, slice, and share, and partly because everyone always raves about it.  The triple chocolate is decadent, and the cake is very moist.  It’s tasty on its own, and is even better when served with vanilla ice cream!  I’m posting this recipe now in case you’d like to make this cake for your sweetie or your loved ones on Valentine’s Day.  That said, it’s great year-round!


I usually serve my cakes simply – no powdered sugar or glaze, and candles are usually enough decoration if we’re celebrating a birthday.  However, I have decorated this cake a few different ways over the years.  Here are some of the ways I’ve dressed the cake up:

M&M’s – I artfully arranged some candies along the top of the cake, and also placed some around the cake on the cake platter.  The M&M’s provide a pop of color

Silk roses – I selected some smallish red roses, and carefully (but thoroughly) washed and dried them.  Once dry, I inserted the flowers along the top of the cake.

Bunny Peeps – I cut bamboo skewers in half, inserted each skewer into the bottom of a Bunny Peep, and inserted the edible décor along the top of the cake.  I’d suggest using eight bunnies.

Figurine/ledge – one year I cut a little ledge out of a 3-ish inch section of the cake, and placed a small figurine on the ledge.  This was a good way to introduce a theme, and I didn’t have to worry about the figurine wobbling on the rounded top of the cake.

I hope you’re ready for some triple chocolate indulgence – here’s the recipe!


Triple Chocolate Cake

1 (1 pound 2.25-ounce) box Devil’s Food cake mix
1 (4-ounce) package instant chocolate pudding
5 eggs
1 (16-ounce) container sour cream
2 sticks (1 cup) butter, melted
1 teaspoon almond extract
2 cups chocolate chips
butter for greasing pan
powdered sugar, optional

In a large bowl mix together cake mix, pudding, eggs, sour cream, melted butter and almond extract. Make sure ingredients are mixed very well, then stir in chocolate chips.  Spoon batter into greased 12-cup Bundt pan.
 Bake at 350 degrees until top is springy to touch, 50 – 55 minutes.  Cool in pan on wire rack*.  Remove cake to serving plate and dust with powdered sugar, if desired.

*Tips for cooling your cake and removing it from the pan:  If you let the cake cool in the pan and sit for several hours without releasing it, it can stick. Sticking = bad!  Alternately, if you take the cake out of the pan too soon it can collapse.  I’ve had luck doing the following: Remove the cake from the oven, let cool for around 30 minutes.  Lay paper towels on your counter and carefully turn the Bundt pan over, holding it just a smidge above the paper towels.  When the cake releases and settles onto the counter do not take the pan all the way off – place the pan back on the cake, making sure the Bundt pan sections and the cake are aligned properly so the cake slides back in easily.  Slide your hand between the counter and paper towels and flip the cake back over so the metal is down again and the exposed cake is on top.  Finish cooling completely.

Yield: My Bundt pan, which alternates between small and large segments, provides “cutting lines” for 16 pieces of cake.  However, if you cut the larger sections of cake in half so all the pieces are approximately the same size, the cake yields 24 pieces.

I hope you’re enticed by this cake and give it a try.  Happy baking!

Warm regards,

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