The Twin’s Birthday Cake

This really doesn’t count as a recipe – so let’s call it “how to put it together”!  Ritchey wanted a cake that was light – no icing!  Pineapple Upside Down Cake is one of our favorites, but I wanted to make it a bit more special.  At the Farmers’ Market we found very ripe peaches.  We had blueberries, strawberries and big, juicy red Michigan cherries.  Fill a bowl with the cut and pitted fruit.  Melt 1/2 stick of butter in a 9 x 13 pan, sprinkled just a little brown sugar and added the fruit.  Mix together a yellow butter cake mix – don’t faint on me – sometimes it’s just easier! – and pour it over the fruit.  Generally it takes about 10 to 15 minutes longer for the cake to bake with the fruit on the bottom.  Just watch it carefully and when it bounces back you know it’s done!


The four of us ate half the cake!  It was so good with butter rum coffee!  And I’m sure it had absolutely nothing to do with the stick and a half of butter that was used!

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2 responses to “The Twin’s Birthday Cake

  1. Upside down cake has always been a favorite and your mixed fruit cake looks delicious.

  2. I am tempted to try this! Yum!!

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