Skillet Upside-Down Cake

From:  Kroger gelatin dessert box

1/2c. butter or margarine

3/4c. brown sugar

3 oz. pkg. strawberry gelatin (may use other flavors of gelatin)

1 can (8.25 oz.) crushed pineapple, drained (reserve juice)**

1/2c. chopped nuts (optional)

1 box yellow cake mix

1&1/4c. liquid (reserved pineapple juice + added water)

Melt butter in a heavy 10-inch skillet using low heat on the stovetop.  Remove from heat.  Sprinkle brown sugar and strawberry gelatin over butter.  Drain crushed pineapple, reserving liquid.  Spread crushed pineapple and nuts over gelatin mixture.  Prepare yellow cake mix according to directions on package using reserved pineapple juice + water to measure 1&1/4c. liquid.  Pour cake batter over pineapple mixture.  Bake in a 350℉ oven for 50-55 min.  Immediately turn upside-down onto a serving dish.  Refrigerate any leftovers. 

**may use other canned fruit that would complement the flavor of gelatin you're using.  Be sure to reserve the juice according to the recipe above.

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Fudge Brownie Pie

Nut Crust:  (This crust is optional--you may use a different kind of pie crust for this pie)

1/4c. butter or margarine
1/4c. sugar
1T. flour
1c. finely chopped nuts

Mix and press into bottom and sides of pie pan.

Filling:

1/2c. butter or margarine
1c. sugar
3 eggs
2 sq. unsweetened chocolate, melted and cooled
1/3c. flour
1t. vanilla
1/2t. baking powder
1/8t. salt

Mix filling until smooth;  pour into crust.  Bake at 325℉ for 35-45 min.  Filling will be slightly moist.  Top with whipped cream.

Want to safely eat the dough?

Need to make the recipe healthier?

Want to add herbs to improve your health?

Need help to understand cooking measurements and terms?

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