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| Who can't resist a pineapple upside down cake? |
First of all, thanks to our friend "Tinycamper" who encouraged me to get this posted. It was one I enjoyed making! :)
Note: Ths was baked in mini pie tins. If you want the cake to be prettier, a large muffin tin or small cake pan might make something that looks more aesthetically pleasing. Truthfully, it didn't last that long!
In creating this simple little camping recipe, the goal was to make it healthier (for diabetics) as well as a more decadent version. I did the diabetic thing first and it was okay... but it became imperative to make a more indulgent iteration for those who love brown sugar.I also tailored the recipe to use exactly one snack cup of pineapple as well as some pilfered condiments. You can't beat convenience. By the way, the cherry in the picture at the top came from another snack cup - a mixed fruit variety. The cake mix was an el-cheapo Jiffy yellow mix (79 cents). Why re-invent the wheel? I'm living in a van. Scratch cooking is not always an option!
This recipe uses half 'n' half. Why? I switched it for the oil 'cause in addition to adding some fat (like the oil does), it also makes the batter deliciously creamy!
Here's the kicker... Total cost was (including pilfered condiments) a little over a buck! It makes two nice little cakes. Ya can't beat that!
Here is the decadent version. The diabetic suggestions will follow.
V.T.'s Camping Pineapple Upside Down Cakes
Bottom:
1 - 4 ounce snack cup of pineapple in its own juice (SAVE the juice!)
4-5 teaspoons butter (4 pats of "snitched butter")
2 Tablespoons brown sugar
Cake Batter:
Remaining pineapple juice
12 Tablespoons (equals 3/4 cup) of yellow cake mix (I used Jiffy 'cause they are cheap!)
2 Tablespoons of egg substitute (such as Egg Beaters)
2 Tablespoons of half 'n' half (two "snitched" refrigerated coffee creamers!)
Method:
First, spray two mini pie tins with cooking spray. This is important or the cake might stick - even in non-stick cookware. Drop the butter in the bottoms of two mini pie pans. Place into a preheated 350 degree oven (or toaster oven) for just a couple of minutes to help melt the butter a bit. Remove from oven. Sprinkle with brown sugar (1T in each tin). Top with drained pineapple (about 1T in each tin). Set aside.
Mix the batter by starting with the leftover pineapple juice. Mix in the half 'n' half, egg substitute, and then the cake mix. Beat well. Distribute evenly between the two cake tins. Bake at 350 degrees (about 20 - 25 minutes) until the top is set. You can do the toothpick test, too.
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| Diabetic version (pineapple at the bottom!) |
DIABETIC SUGGESTIONS:
- Cut the brown sugar to 1 teaspoon for each cake
- Cut the butter to 1 teaspoon for each cake
- Cut the half 'n' half to one creamer for the whole batch
- Cut the cake mix powder to 9 tablespoons (reduce the egg substitute to 1T)
Enjoy!
