Easy Upside-Down Pineapple Cake

May 19, 2020

Recipe by Betty Crocker Kitchens

Prep Time: 15 mins • Total Time: 1 hr 50 mins • Serves: 12

Do you remember growing up with this classic cake? Upside-down Pineapple Cake is fruity, gooey, and delish! With Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this dessert prepared in just 15 minutes. Just bake, flip, and enjoy!

Ingredients

• 1/4 cup butter
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained, juice reserved
• 1 jar (6 oz) maraschino cherries without stems, drained
• 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
• Vegetable oil and eggs called for on cake mix

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Creamy Tuna, Vegetable and Noodle Casserole

May 19, 2020

Prep Time: 40 mins • Cook Time: 30 mins • Serves: 8

Ingredients

• 16 oz egg noodles
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 1 garlic clove, minced
• 1/3 cup flour
• 1 3/4 cups chicken broth
• 3 cans solid white tuna, drained
• 2 cups reduced-fat milk
• 1 teaspoon French or German mustard
• 1 cup shredded gruyère cheese
• 1 cup shredded cheddar cheese
• 1 cup panko breadcrumbs
• small handful parsley leaves, chopped

Directions

1. Preheat oven to 375°F. Lightly grease a 9”x13” baking dish.
2. Boil the pasta, according to package directions. Add the broccoli florets the last 5-6 minutes of cooking. Drain the pasta and broccoli. Set aside.
3. In a large skillet over medium heat, add the olive oil, onions, and carrots. Cook until carrots are tender, then add the garlic. Cook for another minute.
4. Sprinkle flour over the carrot and onion mixture and cook for 1-2 minutes, stirring occasionally.
5. Whisk in the chicken broth until smooth and thick.
6. Add the tuna, stir until well combined. Add the milk, mustard, and stir in the cheese.
7. Place the cooked and drained noodles and broccoli florets in the 9”x13” baking dish. Pour or spoon tuna mixture over the noodles and broccoli and stir to mix. Sprinkle the panko breadcrumbs over the tuna mixture.
8. Bake for 25-30 minutes, or until breadcrumbs are golden brown.
9. Sprinkle parsley over the casserole, and serve.