A fresh and fruity dessert that will welcome spring! I’m beginning to feel as though spring is in the air, and that is when I crave those recipes that use fresh ingredients. My pineapple banana upside-down cake is not only a tasty dessert but a beautiful one. The brown sugar, cinnamon, and butter are layered at the bottom of the dish, and when baked, caramelize the pineapple, making a sweet-looking topping when inverted and ready for serving. It uses fresh pineapple in a moist banana and spice cake that is simple to make and full of fruity sweetness. The banana gives the cake a tasty and warm flavor that combines well with the nuts and caramelized pineapple. You can use canned fruit, but few things are sweeter than a fresh pineapple. And this time of year is when a fresh and fruity dessert feels like spring.
Belle’s Pineapple Banana Upside Down Cake
½ box spice or carrot cake mix
1 ripe banana, mashed
1 egg
½ cup water
1/3 cup oil
1 ½ cups fresh pineapple, slices or chunks ½ inch thick
2 tablespoons butter
¼ cup brown sugar
½ teaspoon cinnamon
¼ cup glazed pecans, finely chopped
Place the butter in an 8 or 9-inch pie plate and microwave for about 30 seconds or until melted. Swirl the melted butter in the pan to coat the bottom evenly. Spray the sides of the plate with cooking spray. Sprinkle the butter with the brown sugar, cinnamon, and nuts, then place the pineapple evenly over the top. In a medium bowl, whisk together the cake mix, egg, water, and oil for about two minutes. Whisk in the mashed banana. Spread the batter over the pineapple. Bake at 350 degrees for about 30-35 minutes or until the cake springs back when touched and a toothpick comes out clean. Let it cool for about 15 minutes, then invert it onto a serving plate.
