Prep 10 mins
Cook 1 hr
Although I'd previously posted a similar recipe, this one uses a store-bought cake mix, considerably simplifying the baking process! The recipe was found in the 1952 cookbook(let) 21 "NONE SUCH" Mince Meat Recipes for Winter, Spring, Summer and Fall (The title's longer than the booklet!), one of the cookbooks my great partner sent me in the current Cookbook Swap!
- 1⁄4 cup unsalted butter, melted
- 1⁄2 cup brown sugar, firmly packed
- 1 1⁄3 cups mincemeat
- 1⁄2 cup crushed pineapple
- 1 (18 1/4 ounce) yellow cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- Preheat oven to 350 degrees F.
- Spread melted butter evenly over bottom of 9" square cake pan OR a 10" round cake pan.
- Sprinkle sugar evenly over butter.
- Combine mincemeat & pineapple, then spread this mixture evenly oover butter/brown sugar mixture.
- Prepare cake batter according to package directions, then pour it over mincemeat/pineapple mixture.
- Bake 55-60 minutes, remove from oven & invert pan immediately over serving platter, but LEAVE IN PAN for several minutes before removing.
- Serve warm or cold with a hard sauce or whipping cream.
Just returned from a trip to Austin where I made this cake for a family gathering. We all agreed it's basically a pineapple upsidedown cake with mincemeat added to the topping. It has a good flavor if you are a mincemeat lover like we are. Please note: you must use the pan size listed or something larger. I only had an 8" square or a 9" round so decided to go with the square pan. The cake rose up very high and kept us on our toes for quite a while, wondering if it was going to overflow. Once it settled, it was hanging over the sides and not a very pretty sight (therefore no pics to share!). It was easy to make and had a good flavor, but because I had such a hard time finding the mincemeat and ended up ordering it online since it seems to be a "seasonal" item, it's not going to be a recipe I make often.