Prep 15 mins
Cook 45 mins
At home of the 2002 Winter Olympics in Salt Lake City, I found this on one of our local TV station's web-sites. I made it last Sunday for some dinner guests who thought it was clever to work the Olympic design into a pineapple upside down cake. I also baked it a little longer than recommended, it didn't seem to be quite done at the recommended time.
- 1⁄2 cup butter, melted
- 1 1⁄2 cups brown sugar
- 1 (20 ounce) can pineapple slices
- 1 (18 1/4 ounce) package yellow cake mix
- 3 eggs
- 1 (3 ounce) package cream cheese, softened
- small colorful decorative candies (like mini M&Ms)
- whipped cream
- Butter sides of a 9x13 pan.
- Melt remaining butter, add brown sugar, and mix well.
- Press sugar mixture into bottom of pan.
- Drain juice from pineapple into a measuring cup, set aside.
- Arrange 5 slices of pineapple in Olympic ring fashion in center of brown sugar.
- Cut remaining pineapple slices and arrange pieces around outer edge of brown sugar.
- Add enough water to reserved pineapple juice to measure 1 1/4 cups liquid.
- Beat together liquid, cake mix, eggs, and softened cream cheese until smooth.
- Pour cake batter over pineapple.
- Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center of cake comes out clean.
- Cool cake in pan 5 minutes, invert in serving platter.
- Immediately arrange colorful candies around the 5 Olympic pineapple rings in the following order, from left to right.
- Top row: blue, black, red.
- Bottom row: yellow, green.
- Serve lukewarm with whipped cream.
- For traditional pineapple upside down cake, arrange all pineapple slices on brown sugar, place a maraschino cherry in center of each and eliminate colorful candies.