Grabbing my cake mix and an easy recipe, I began. Following instructions has always been my forte, so this would be the simple method.
I remember at age 9, I made a decision to follow the instructions of the Lord by receiving Jesus as my Savior. When I was 12 years old, I attended a Christian Youth Camp which was a life changing experience. One of the main speakers urged us that if we expected to be the best Christian we could be, that we needed to commit to reading our Bible daily.
I sort of made a determination that night to read at least a chapter a day for my entire life. For the most part I have kept that “promise,” except for a few times, when I was so sick I could not lift my head, or a couple times when I was in the hospital. God understood!!
Following instructions has always come easy for me, if it be a recipe, putting something together, researching on the internet - - OR Reading God’s Word.
Once as a teen, my cousin and I were planning some mischief the next day, and that night I read my Bible. Wouldn’t you know that there was a verse that jumped out of the page and in no uncertain terms warned me not to go through with our plan?
God has a sense of humor and more than once he has shown me some instructions from His Word to guide me, or encourage me in my walk with Him.
May I challenge you to include God’s Word in your daily schedule? His instructions are not devious, but they will give you hope for each day as you trust in Him.
Pineapple Upside-Down Cake Easy method
¼ cup butter or margarine (half cube)
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 box yellow or white cake mix
Vegetable oil and eggs as called for on cake mix box
Use drained pineapple juice instead of water
1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 cup. Mix cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 45 minutes (45 to 48 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.
This post has been entered in Ann Kroeker’s, Food on Fridays at http://annkroeker.com/
Do visit her site and gather up some delicious and nutritious recipes.