please do!

abominations are welcome, so long as they're tasty. 🤤

and hopefully easy, lol

LMFAO

oh whoops, that didn't copy right... was trying to reorganize to keep the recipe together, so uh. retyping! lol....

Pineapple upside-down cake: easy af.
- my glass 9x13" baking pan is my go-to. sorry, I don't know offhand how to adjust things for other kinds of pans. if you don't have one like this, though, you probably should. it works great for darn near everything, I swear.

also, I work in degrees F because I'm USian. fyi.

gather: a box of yellow cake mix, the eggs the cake mix calls for, a can (or two!) of pineapple, brown sugar, butter, and MAYONNAISE. yes, mayo. mayo is going to be your friend here. even if you normally hate it.

open the pineapple. put as many of the rings down into the cake pan as you can. DO NOT DISPOSE OF THE JUICE. set it aside instead.

you may want that second can of pineapple for exactly this purpose, though idk if you'll be able to fit both cans' pineapple into one cake. if you just want the one can, that's legit! no worries!

now, fill in all the gaps in the pineapple with the brown sugar. do not scrimp on it. be generous. seriously. I can't overstate this. XD

now, make your boxed yellow cake, mostly according to its instructions... except:
- use the pineapple juice instead of water
- use a mix of half melted butter and half mayo instead of the oil. like, if it calls for 1/2 cup of oil? do 1/4th cup of melted butter (so, about half a stick, if you have standard sticks) and then just put enough mayo in

it to fill that measuring cup up the rest of the way. I know it sounds weird! but mayo is seriously just egg + oil, and used like this, you won't even taste the mayo.

got that batter mixed up? awesome. now pour it into the pan over the pineapple and brown sugar. bake it according to the instructions, until you can do the toothpick thing and it's clean.

I forget if everyone recs to flip it out of the pan right away or not, but I always just wait about 10-15 minutes so it's cool enough not to burn myself with it through the oven mitts/pads I use, lol. you just... put a cookie sheet over the top of the pan of cake, and flip it over, and just... set it on the counter. it'll fall out on its own.

there you go. pineapple upside-down cake, amazing, from a standard box yellow cake mix, with just a bit of tweaking. I seriously cannot get enough of this stuff... beats the storebought premade pineapple upside-down cakes, hands-down. you won't want to go back.

it's... pineapple upside-down cake, lmfao.

I'm sure you can adjust it for other fruits too? peaches, maybe? I just haven't tried.

if you do it, report back? I'd love to hear about your peaches-upside-down-cake, or fruit-cocktail-upside-down-cake, or whatever it is you do instead.

well, now you know the basis for how to do it

Not me thinking of the Dylan Hollis Chocolate Mayonnaise cake video now XD

you know the secrets

LOL yeah

mayo is amazing as a cake ingredient

I might have recently bought a huge tub of it for cake-reasons, lmfao

strawberry-lemonade cake which I only just recently frankensteined:

this one was a little more work. sorta. because of the strawberry topping.

- box of lemon cake mix
- eggs
- same butter-and-mayo trick as with the pineapple upside-down cake: grab a measuring cup, do half butter, melt it, fill it the rest of the way with mayo.
- add extra lemon juice

make the cake mostly according to instructions, just... like that. (I added the extra lemon juice because I really like lemon, tbh. and I wanted the flavor to be stronger.)

if you stop at this step, and just make a good lemon cake? consider dusting it with powdered sugar. A+ as it is.

but the strawberry topping is a strawberry compote which sounds fancy, but it's also actually really simple. I learned to make it as a kid, from my dad:

grab a soup pot. has to be big enough to hold a big bag of frozen stawberries. start by putting a little butter in the bottom, so it doesn't scorch the strawberries. (or thaw the bag out in advance?)

(like, put it in the pot and let it sit out a little while? I dunno, that just seems like more work, tbh. XD)

turn the heat on it, make it strawberry soup, more or less. add sugar to taste. (personally, I like it to stay fairly tangy.)

and then here's the key for thickening it up: take a little bowl and about maybe 2 tbsp corn starch.

add enough cold water to make it a slurry that's thin enough to drizzle. because while you stir your strawberry soup, you want to trickle the corn starch liquid into it. this is the key to not letting it get all nastily clumpy.

it'll turn it from a fairly clear strawberry soup, to a pasty opaque one... and then as it thickens, it clears up.

the end result should seem a whole lot like the jam you'd use for a pbj, just... maybe not quite that thick.

use that instead of traditional frosting on the lemon cake.

also use it on top of pancakes, waffles, and french toast... or even on cream-of-wheat hot cereal.

and now that you know how to make compotes, you can make one out of basically any kind of fruit/berry, too!

another thing I did recently: MAPLE DONUT CAKE

well, sorta. I was craving maple donuts something fierce.

so I made a regular white cake (subbed all mayo instead of the oil, no butter this time) and gave it a thin icing made of maple extract, powdered sugar, and milk.

A+, need to do that again.

next up on my list: trying for a peach cake to emulate what a persimmon cake might be like... or maybe a masala chai tea latte cake might be like.

who wants to weigh in on this? because I can't decide. XD

I found a recipe before for easy drop biscuits and you can bake them using an oven toaster

oooh, share?

https://www.food.com/...

Oooh, both of the next ideas sound excellent. I'm aware this does not help

ooh. reposting here because easy:

INGREDIENTS:
1 cup flour
1 tsp baking powder
1 tbsp butter, melted
1⁄2 cup milk

Pre-heat toaster oven to 425°F.
Mix together flour and baking powder.
Work in melted butter.
Add milk and mix into a soft dough.
Drop 6 biscuits onto a small baking sheet that will fit into your toaster oven. Bake 8-12 mins or untill done.

Pay careful attention to the doneness because toaster ovens aren’t as reliable in their temperature control as full-size ovens.

Also it's not cake, but I have an altered brownie mix recipe if I can dig it out here?

sure!

I love easy but amazing recipes, tbh

I don't spend a lot of time cooking lately, but when I do put the effort/time in, I like it to have tasty results, you know?

Eggs, oil, water is just box instructions at the time I copied this, do whatever your box tells you if it's different, obvs

I don't even like cheesecake, but those things? Ugh. So good. Also, personally I prefer it with the cherry frosting, but ymmv and all that

oooh.

I mean, tbh, by the time you're done it's basically cake anyway

(But I like a good cakey brownie, so. I'll typically bake this in a small square pan so they're nice and thick, too.)