A Cooking Escapade

4th grade?


My kind of in-side-out cake.

This is how you don’t fallow derections.

For a pineapple in-side-out cake this is how you make it.

First ¼ cup of butter or margarine.

Second 1 cup packed brown sugar.

Third 1 can (20oz) sliced pineapple “in jucie.”

Forth 1 jar (6 oz) maraschino cherries, drained.

Fith 1 package of “Betty Crocker Super Moist yellow cake mix.

Put it all in one big bowl and mix till you think it’s done.

Add oil and eggs as called for on cake mix package directions.

Then chose a pan 13”-9” , or two 8” , or two 9” , or 24 cupcakes, or last but not least 12-cup bundt cake pan take your pick! (But, I chose a tube pan!)

So I choose 12-cup bundt cake pan (that was a tube pan) and just dump the cake mix in but of course you forgot to greese and flour the pan but you simply just say “oh well” and put it in the oven. It says cook for 45 minutes to 50 minutes but I just end up setting it for 50 minutes because I like that number. I hope that no one will open the oven and “look” because they will see pinapple in the cake mix and cherries.

Now that the cake is “done” and out of the oven I end up spillin the beans. I say um I axidently put the whole can of pinapple jucie plus the the pineapple and the cherries “in” the cake. And well did’t do it right. So later we all look at the Derections and not the ingredients.. And find that I was supost to make a Pineapple up-side down cake. Well first I was suppost put the pineapple and the brown sugar and the cherries on the bottom and then just put the oil and the eggs and the cake mix and all the other stuff on top of the fruit and sugar; so when it was done baking then you turn it upside down and have the fruit on the top….. But oh well it turned out alittle too sweet and too runny (because I didn’t DRAIN the pineapple) and well a little weak in the texture. But now I know to read the direction and not the ingredients. But, maybe I invented a new cake: The very wet pineapple/cherry inside out cake!