Crock Pot Pineapple Upside Down Cake

I haven't posted a recipe on my blog in long time. Not in fact since I posted my recipe for Polenta Style Corn Casserole back on April 26th, 2011, and for that I'm sorry. Not for the recipe, but for not posting any new ones for such a long time.

Anyway, my good friend Mike Moon was talking about how he made blueberry muffins on his BBQ because he didn't want to heat up his kitchen (In this weather I can sooooo understand that), and that got me to thinking of another baking recipe in my collection that won't heat up your kitchen.

CROCK POT PINEAPPLE UPSIDE DOWN CAKE

• 1 package of your favorite poundcake mix


• 1/4 cup butter


• 1/2 cup brown sugar (tightly packed)


• 15 oz canned pineapple chunks (reserve the juices)


• 8 maraschino cherries, halved

1. Mix the cake according to the mix directions, using some of the juice as part of the liquid


2. Melt the butter or margarine in a lightly greased (ie Pam) baking tin that is small enough to fit into your crockpot


3. Stir in the brown sugar and spread evenly over the bottom of the baking tin


4. Add the pineapple chunks and cherry halves (and if you want to get creative, try making a happy little face with them)


5. Poor in the cake batter and place the tin in your crockpot. Cover and set on high for 2 1/2 to 3 1/2 hours


6. Before removing, insert a knife in the center of the cake. If the knife comes out clean, the cake is done (that is assuming of course you used a clean knife to begin with)


7. When the cake is done, remove the tin from the crockpot and emediately invert onto a plate


8. "TAH-DAH". You've just made a pineapple upside down cake in something most people think can only make soups and stews.

I hope you enjoy this recipe as much as I did. I just wish Nutrisystem had this as a menu option.

Bye-bye for now, and remember as always, 'Eat and Enjoy'.