CAKE -- PINEAPPLE UPSIDE-DOWN CAKE #2 -- Bisquick / Velvet Crumb Version

Submitted by: jej
Last Updated: 11/19/2005

Another delicious and QUICK recipe for Pineapple Upside-down Cake uses the Velvet Crumb recipe and (dare I say it???) Bisquick. Ummmmm! I found this wonderful cake in Betty Crocker's Good and Easy Cookbook. Every bit as good as the Dinette Cake version (also posted), if you can stand Bisquick in your cupboard!! 🙂

Velvet Crumb Upside-Down Cake

"So tender and rich--served warm from the oven, it makes an impromptu party of a casual call."

2 tablespoons butter (or margarine)
1/4 cup brown sugar (packed)
fresh or well-drained canned fruit (suggestions below)
Velvet Crumb Cake batter

Heat oven to 350F. (mod.). Melt butter over low heat in bottom of 8x8x2" or 9x1-1/2" round layer pan. Sprinkle with brown sugar. Arrange fruit over sugar mixture. Make Velvet Crumb Cake batter. Pour over fruit in pan. Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean. Invert at once on serving plate. Allow pan to remain over cake for a few minutes so sugar mixture will run down over the cake. Serve warm, plain or with whipped cream.

For Pineapple Upside-Down Cake:

Drain well 1 can (8-1/2 oz.) pineapple slices. Arrange attractively in pan with cherries and nuts, if desired.

For Apricot Upside-Down Cake:

Arrange rows of fresh or well-drained canned or stewed apricots over sugar mixture. A blanched almond looks attractive placed in center of each apricot.

VELVET CRUMB CAKE

1-1/3 cups Bisquick
3/4 cup sugar
3 tablespoon soft butter or shortening
1 egg
1/3 cup milk
1/3 cup MORE milk
1 teaspoon vanilla

Heat oven to 350F. (mod). Grease and flour an 8x8x2" square or and 8- or 9x1-1/2" round pan. Mix Bisquick and sugar. Add butter,l egg, and milk. Beat 1 minute at medium speed or vigorously by hand.Gradually stir in additional milk and vanilla. Beat 1/2 minute more. Pour into pan. Bake about 30 minutes, until top springs back when lightly touched. Use for Pineapple Upside-down Cake or may be served with Broiled Topping (below) or with other desired topping.

***NOTE***

Betty Crocker's small "Bisquick Cookbook" (published a few years after the "Good and Easy") revises the Velvet Crumb recipe as follows:

3/4 cup milk

Add 1/4 cup milk the first time, and then remaining milk and vanilla.

Then it is baked for 35 to 40 minutes...

BROILED TOPPING:

3 tablespoons soft butter
1/3 cup brown sugar
2 tablespoons cream
1/2 cup coconut
1/4 cup chopped nuts

Mix and spread on baked cake while cake is still warm. Place about 3: under broiler until nicely browned, about 3 minutes.

Be sure to use the proper size pan as directed in each Velvet Crumb recipe or variation; batter will overflow if pan is too small.