They are both upside down.
We are nearing the 30 day mark into 45’s first 100 days on the job and not only is he off to the worst start in modern history, he has a historic low approval rating. It’s already upside down at 41%.
No matter which poll you are looking at DJT’s approval rating are abysmal at best, and comical at worst. It’s no secret he is doing a terrible job, so I will leave the numbers up top and head into the classic Pineapple Upside Down Cake:
My mom is turning 50 tomorrow and we are throwing her an epic surprise party! No worries, my mom is a non-voter. Although I love her dearly, there is no chance of spoiling the surprise because she doesn’t actually read my blog. If she did, she might get woke and we can’t have that happening now can we? <Insert sarcastic eye roll here>
This is probably the easiest and most efficient pineapple upside down cake I’ve made and it happens to be her favorite, so it’s a win-win. Somehow out of 3 other sisters I always get stuck with the baking. Oh well, let’s get started!
This is a Betty Crocker recipe because I’m not that good and I’m also lazy and have a 3 year old which doesn’t afford me a lot of time. It’s a simple recipe and can be done in an evening or less. You can find the original recipe, including a video, here.
- 1/4 cup butter or margerine
- 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 SuperMoist yellow cake mix
- Vegetable oil and eggs called for on cake mix box
- 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.
- 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.
- 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.
That’s it! See, I told you that it was easy. The hardest part is letting it cool long enough to slide out when turned, but not cool enough where it sticks to the sides of the pan. Now, go forth! Eat your cake and laugh/cry at 45’s ratings!