When I was growing up, my amazing mother cooked every meal at home. My darling little sister was the baker of the family, and would force me to choose a cookie recipe from Mrs. Field’s cookbook every day. Needless to say, I didn’t learn the art of cooking or baking at an early age. Truth be told, the first real meal I ever undertook was the first night of marriage at home… chicken-fried steak. Good thing I lived about six houses from my mother-in-law, and she grew her own aloe vera plants! I was nearly burned to death from sizzling oil up both arms!! Since then, I have perfected the art of easy, yet impressive cooking.
This family heirloom is a wonderful, fast and easy, “dry” recipe you can have in your cupboards for a throw-together dessert that is still going to knock the socks off your guests!
Upside-down Pineapple Cherry Cobbler
One box of yellow cake mix (dry)
One stick of butter
One can of crushed pineapple
One can of cherry pie filling
Grease a cake pan and dump the cherry and pineapple cans (juice and all) in the bottom. Mix well. I sincerely hate nuts in my desserts but the nut fanatic may add chopped walnuts at this point as well.
Sprinkle the dry cake mix evenly over the top. Roughly chop the butter over the entire surface.
And to quote one of my favorite movies (“Steel Magnolias”) Bake @ 350 for about 20-25 minutes until golden bubbly! Just add vanilla ice cream to cut the sweetness.
Enjoy this easy family treat anytime with under five minutes of prep! If you are as busy as I am, you can impress in no time 🙂1