Hi my dear friends!
You are probably wondering where I’ve been. Some of you may have thought that I decided to stop blogging or that I have stopped cooking. I assure you that neither are true. I think I am hearing a collective sigh of relief from all of you…right?
My life has been pretty chaotic lately and full of change. The biggest change has been moving from DC back to my hometown of Pittsburgh, PA. It wasn’t a decision that we came to immediately nor was it something we thought would haven happened when we moved to DC in 2011. I have learned that sometimes you have to let life give you a nudge. I am happy to be nudged back to Pittsburgh since it means being closer to family and being in a place that really has a way of making everyone feel at home. It doesn’t hurt that Pittsburgh has been voted most livable city and continues to receive accolades for its food, views and sports teams.
We were both sad to say goodbye to our DC friends and co-workers but we are very much looking forward to taking on the new challenge of making Pittsburgh our new home.
Ok, with all of that said I can now talk about this crazy cake I baked. I was looking for something quick and easy that I could bring to you so without a moment of hesitation I consulted Grandma’s recipe box. I found this Pineapple Cake and I had to read the card about 20 times before I fully understood what was going on here. The original recipe card asks for a Butter Brickle Cake Mix which might ring a bell for some folks out there but it didn’t for me. Google tells me that Butter Brickle Cake was a type of cake made famous by Betty Crocker but is no longer sold in stores.
I had to do some internet research and poll some of my other cooking buddies to see what I could do without the exact mix and the consensus was to use Butter Cake mix. My other challenge and hesitation with this recipe does not seem to indicate that I must actually make the cake. Once again I had to consult the internet to make sure this made sense, the internet assured me that this was not unusual (Phew!).
I love how simple this cake is and I LOVE the caramelization that happens with the brown sugar and the pecans. This tastes a lot like Pineapple Upside-Down cake so if you love that then you are going to love this.
I watched this bake with extreme curiosity since I had a lot of doubt that this would even work but it exceeded my expectations and I hope you find it exceeds yours as well.
Ingredients
- 1 20 Oz. Can Crushed Pineapple in its own juice
- 1 Box Butter Cake Mix
- 1/2 Cup Melted Butter
- 1/2 Cup Brown Sugar
- 1 Cup Chopped Pecans
Instructions
- Preheat oven to 375. Drain your crushed pineapple but make sure to save the juice. Prepare a 9X13 baking pan by spraying with non-stick spray or coat in butter. Spread the crushed pineapple in the pan, do your best to distribute evenly. Sprinkle the butter cake mix on top of the crushed pineapple, again, distribute evenly. Pour the juice from the pineapple and the melted butter on top of the cake mix. In a small bowl combine the pecans and brown sugar. Sprinkle the pecan mixture on top and bake in the over for 25-35 minutes or until the cake is set. Cut and serve with ice cream or whipped cream.
