Baking Instructor, Nancy Burgeson stopped by the TCL studio with a tasty pineapple upside down cake recipe.
Pineapple Upside Down Cake
1-1/4 cup key lime margarita
1 cup packed light brown sugar
20 ounce can juice-packed pineapple rings, drained (reserve juice)
6 ounce jar maraschino cherries without stems, drained
1 package yellow cake mix
1/3 cup vegetable oil
3 large eggs
Preheat oven to 350˚. Lightly spray a 9 x 13 inch baking pan with baking spray. In a small bowl stir together 1/4 cup of the margarita and brown sugar. Spread this mixture over the bottom of the pan. Arrange pineapple on top of the sugar mixture. Place a cherry in the center of each pineapple ring. Arrange remaining cherries between rings.
In a large bowl, beat together cake mix and remaining 1 cup of the margarita, oil, and eggs until smooth. Carefully pour batter over the pineapple and cherries.
Bake for 40-45 minutes or until tested for doneness. Run a sharp knife around the edges to loosen from pan. Place a platter down on top of baking pan. Carefully turn platter and pan over. Allow pan to sit on top of cake for 5 minutes so the brown sugar topping can drip over the cake. Remove pan and cool for a minimum of 30 minutes.
2 ounces strawberry margarita
3 ounces pineapple juice
2 ounces orange juice
1 ounce Captain Morgan Original Spiced Rum
Fill a hurricane glass with ice. Pour strawberry margarita over ice.
Fill a cocktail shaker with ice and add remaining ingredients. Cover and shake vigorously.
Strain over margarita.