Pintesting Pineapple Upside Down Bundt Cake

This is the post that wasn’t going to be¬†and then wrote itself. I made the cake and took some pictures, but didn’t really intend on doing a proper Pintesting – until I shared the pics. The response was mind blowing, so here’s the post complete with my first recipe.

The Pintesting:

It started with this picture of a pineapple upside down cake in a bundt pan on Pinterest. Because it’s my HH’s favorite cake, I wanted to surprise him with this.

Pintesting Pineapple Upside Down Bundt Cake

Sadly, the link went to a picture. Can we take a moment to talk about responsible pinning here? Check the pins before repinning them, folks.

I did a search for an original source, but only came back to the same picture that was on Pinterest.

UPDATE: I found the original source for the picture! Her name is Tina Carver, this is her original idea, and she is very happy that her cake is getting so much fame. ūüėÄ

Pintesting Pineapple Upside Down Bundt Cake

Luckily, the picture was enough this time. Pineapple upside down cake traditionally starts with melted butter and brown sugar, then an arranged layer of the pineapple and¬†maraschino cherries, over which the cake mix is poured. When the cake is baked and inverted onto the serving plate, then you see the design of the fruit. This is no different other than it’s in a bundt pan, and the pineapple rings are halved and arranged vertically.

I wanted to ensure that the cake would come out of the bundt pan cleanly, so I really greased the pan with my favorite pan release. (The recipe will follow.) I used a stick of melted butter and sprinkled a half-cup of brown sugar on top of it, then alternated the halved  pineapple rings and cherries. I think it turned out just like the original picture.

Pintesting Pineapple Upside Down Bundt Cake

Substituting pineapple juice and milk for the liquid and adding a box of instant vanilla pudding makes this cake incredibly moist and flavorful.  The cake batter gets poured on top, and then the cake gets baked, cooled, and flipped.

And let me tell you, you’re going to flip for this cake.

Pintesting Pineapple Upside Down Bundt Cake

Normally I give my Pintesting results at the end of each post, and this would get 5 Pins. Instead, I’m sharing my recipe. Enjoy!

The Recipe:

Pineapple Upside Down Bundt Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1 Cake = 17-18 slices

Serving Size: 1 slice

Pineapple Upside Down Bundt Cake

Ingredients

  • 1/2 Cup butter (1 stick), melted
  • 1/2 Cup packed brown sugar
  • 1 Can pineapple rings in 100% juice (reserve the juice)
  • 1 Jar maraschino cherries
  • 1 Box yellow or pineapple cake mix
  • 1 4-serving box instant vanilla pudding
  • 3 eggs
  • Vegetable oil
  • Milk

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
  3. Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
  4. Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
  5. In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
  6. Carefully pour the batter over the fruit. Place the bundt pan on a baking sheet and bake as instructed for a bundt cake on the cake mix box. The cake is done when an inserted knife comes out clean.
  7. Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
  8. Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.

Notes

Several people have commented that they had the butter and brown sugar overflow their bundt pans causing a big mess in the oven. Just say no to messes. Make sure to put the bundt pan on a baking sheet.

Also, use the baking time for a bundt cake that's listed on the cake mix directions. This will vary by brand. My times are approximate - go by the box.

In order to prevent problems with the cake being too moist, soft, or cracking, cover the pan with foil half way through baking and then uncovering for the last 10 minutes. This will also keep it from over browning. (Thank you, Barbara!)

http://pintesting.com/pintesting-pineapple-upside-down-bundt-cake/

Best Ever Pan Release: from I Am Baker

Mix equal parts of vegetable shortening, vegetable oil, and all-purpose flour until smooth. Using a pastry brush or paper towel, apply to the pans paying special attention to corners, nooks, and crannies.

 

 

Salad Swag: 3 Cures for the Common Salad

Bringing your lunch to work is a great way to save money and eat healthy. If the thought of taking your own lunch brings images of bologna sandwiches, bruised fruit, and pre-packaged “pastry” – think again! Bento lunches are all the rage. Sandwiches, wraps, and flatbreads have had healthy and delicious overhauls. Even packaging has improved, allowing for more and better options.

When I saw this pin for Salad Swag: 3 Cures for the Common Salad from the folks at The Kitchn, I knew this would be a great lunch test.

Salad Swag - Original Pin

The Pin linked via Kelly’s blog and site, It’s not Just Lunch. If you need some ideas for lunches and packaging, Kelly is a FANTASTIC resource. Her blog has lots of recipes and ideas, as does her cookbook, and she has links for not only her own lunch packaging system (can you say successful “momtrepreneur”?) but also other bento and lunch ideas.

BONUS TEST: Two of the salads call for chopped fresh fruit (pear and apple). Since I like my job, and they frown upon bringing a knife to work, I went with the tip given for keeping the fruit from turning brown; store it in a bit of water.

I chopped the fruit (pear pictured).

Salad Swag - Cut Pear - Pintesting

…Put it in a small container, and covered with water.

Salad Swag - Cover with Water - Pintesting

This was a good way to keep the fruit from turning brown, and it did not turn mushy.

Salad Swag - Keep from browning - Pintesting

The only down side is that it’s a bit awkward to drain if using a single-unit container like in The Frenchie Lentil. It was a lot easier draining the apples in the lunch system I used for The Bleu Apple. Read on to see the details.

Back to salads – three of them! Rather than post a pile of ingredients for all three salads, I’ll show each one individually.

NOTE: none of these recipes have measurements, so I eyeballed the pictures and went for a rough estimate.

* THE FRENCHIE LENTIL

This salad calls for cooked lentils, rough chopped hazelnuts, chopped fresh pear, crumbled feta, arugula, and balsamic vinaigrette.

Salad Swag - The Frenchie Lentil - Original

I took my pictures at the lunch table at work.

Salad Swag - The Frenchie Lentil - Pintesting

Although the photo isn’t as fancy, the plated product looked nice and tasted nicer. You can also see how draining the pears would be more difficult with a single-unit container. I also put the dressing in a separate container to make it easier to pour on the salad and make clean-up a bit easier.

Salad Swag - The Frenchie Lentil Served - Pintesting

I would not have thought of putting lentils in a salad, but I’m glad that The Kitchn did. They added a heartiness and meatless protein. The nuts gave a nice texture contrast and added to the protein, keeping me full all afternoon. The pears added a hint of sweet which played nicely against the saltiness of the feta. A filling and delicious salad that was perfect for lunch.

* THE BLEU APPLE

This salad calls for chopped apple, bleu cheese crumbles, cooked and cooled pearl barley, chicken breast, baby spinach, and lemon vinaigrette.

Salad Swag - The Bleu Apple - Original

I made a couple of changes – some accidental – with my lunch. I used leftover shake and bake chicken breast on my salad (rather than get another pan dirty at 0-dark-thirty in the morning). When I picked up the bleu cheese at the store, I accidently grabbed crumbled goat cheese and didn’t notice until I was packing the lunch. Goat cheese it is. Finally, when I went to make the¬†vinaigrette, my lemons were bad. *sigh* Creamy balsamic¬†vinaigrette.

Salad Swag - The Bleu Apple - Pintesting

On this day I used the Rubbermaid Lunch Blox Sandwich Kit. This lunch system comes with four containers and an ice-pack cooler that all snap together whichs keep things from falling all over my lunch bag and organized. Because the containers are all separate, it made draining the apples much easier and the dressing had it’s own container, too. The one “side” container that you don’t see held a small piece of leftover cake. Since it’s not part of the recipe I left it out of the picture.

Salad Swag - The Bleu Apple Served - Pintesting

The combination was still fantastic. The apple was crisp and sweet (but not too much so). The goat cheese was creamy and added a nice tanginess. The pearl barley was chewy and hearty – a nice addition to a salad. The chicken was, well, chickeny. The creamy balsamic dressing tied everything together very nicely. It was another great lunch.

* THE HAWAIIAN

This salad calls for pineapple, almonds, bacon, chickpeas, baby kale, and ranch dressing.

Salad Swag - The Hawaiian - Original

 

I used canned chickpeas, drained and rinsed, and substituted the rest of the bag of baby spinach. Waste not, want not.

Salad Swag - The Hawaiian - Pintesting

This was the hardest to get to lunch, because the bacon kept disappearing. I have no idea how it happened. Let’s just say I’m thankful my salad got some.

Salad Swag - The Hawaiian Served - Pintesting

 

Once again, this salad played a symphony of tastes. The sweet, juicy pineapple was a lovely contrast to the crispy, salty bacon. The chickpeas were creamy in contrast to the crunchy almonds. And the coolness of the ranch dressing brought it all home.

Each one of these salads was delicious, filling, and anything but boring. I had enough leftovers of ingredients to make The Frenchie Lentil again for lunch, and even made The Bleu Apple for a light late supper for two.

Now for the Pintesting Results:

Overall Rating: 5 Pins

5 Pins Overall

Accuracy: All three of the salads were extremely flavorful and filling. There were no measurements given, which nearly brought it down to 4 pins, but I like that you can modify the salad to your own tastes. Even though I had a few substitutions of my own, everything was delicious. 5 Pins

Rated 5 Pins

Difficulty: Some of the salads required a bit of prep work such as cooking and cooling lentils, pearl barley, or chicken, chopping fruit or nuts, etc. Not as easy as opening a salad kit, but definitely not hard. 4 Pins

Rated 4 Pins

Time: Each salad requires something with a cooking time of 20-30 minutes; lentils, pearl barley, or bacon. The chicken breast can be cooked on a George Foreman Grill in about 10 minutes. The rest is quick work. 4 Pins

Rated 4 Pins

Cost: These are restaurant quality salads that you would cost about $10 in most moderately priced chain restaurants. Each salad had a variety of ingredients, but most would make more than one salad. The Bleu Apple was the most expensive salad due to the chicken; roughly $4.50. The Frencie Lentil and Hawaiian both came in at $4.00 each. That’s what you’d pay for a Mc Fast Food lunch, only you’re getting a healthy, nutritious and delicious lunch that won’t make you feel guilty. 4 Pins

Rated 4 Pins

Practicality: These salads are easy to make ahead and have ready for the week. They’re a cost effective way to bring your lunch that’s anything but boring. 5 Pins

Rated 5 Pins