On Oct 3, 11:03*am, Kris > wrote:
> On Oct 3, 11:54*am, brooklyn1 > wrote:
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> > On Sat, 3 Oct 2009 08:23:21 -0700 (PDT), Kris >
> > wrote:
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> > >Good morning all and happy weekend,
>
> > >We're hosting a dear friend next week whom we haven't seen in like 2
> > >1/2 years. He *loves* pineapple upside-down cake.
>
> > >I have a recipe I've used a couple of times (from the 50's Betty
> > >Crocker cookbook), and it's good, but I think I could make one better
> > >with the right recipe.
>
> > >Could anyone help me with this???
>
> > Actually the best recipe is one you create as you go... one with the
> > best ingredients, with the most pineapple, the most butter, the most
> > cherries, the most brown sugar, the most rum... get my drift?
> > No recipe:http://i38.tinypic.com/30cvjwp.jpg
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> I think I could do that with the topping, but the cake batter part
> needs to be more specifc for me.
>
> Thanks for the idea though,
> Kris- Hide quoted text -
>
> - Show quoted text -

I use a yellow cake mix and substitute pineapple juice from the can
for the liquid (water, usually). The extra cake batter goes into
cupcakes. I usually buy Betty Crocker or Duncan Hines with butter in
the mix, or pudding in the mix. I use crushed pineapple packed in its
own juice, and drain it well. Hard to beat, taste-wise....

N.