Pineapple Seltzer Cake

You have to love easy recipes. You also have to love recipes that pop up when you have cake mix but no eggs or oil. This is one of those recipes. It was a few months back, and I wanted cake badly. I had a small stockpile of cake mix in the pantry from the Holiday sales in December, so I decided to go that route. The problem? We were out of eggs, and didn’t have enough oil in the house. Grrrr! Out of the corner of my eye, I saw a few bottles of seltzer on the floor of the pantry. Ding! Then I saw our small stockpile of canned pineapple slices. Ding Ding! Thus, the Pineapple Seltzer Cake was born. I’ve made it a few times since it’s first inception, and it’s still as good as the first time.

This recipe is great for those out there that may have an egg allergy or, like me, always runs out of essential baking items at the most inopportune moments. Enjoy!

Pineapple Seltzer Cake (serves 6 to 8)

• 1 box yellow cake mix
• 1 can pineapple slices
• 1 cup plain seltzer
• 1/4 cup brown sugar
• 1/4 cup pineapple juice from the can
• 1 teaspoon vanilla (optional)

Preheat the oven to 350 degrees.

Spray a 9×13 pan glass pan with cooking spray and set aside. Mix together the brown sugar and pineapple juice, then pour onto the bottom of the pan evenly. Next, place the sliced pineapples on the bottom of the dish. I ended up with 6 rings.

In a large bowl, place the cake mix. Slowly pour 1 cup of seltzer on top of the cake mix and fold in the liquid. You don’t want to stir too hard because you’ll break up the bubbles. Don’t kill the bubbles, y’all. Once most of the seltzer is incorporated, add in the vanilla.

Place the cake/seltzer mixture on top of the pineapple rings and spread evenly. Place in the oven and bake for 30 to 40 minutes or until the top is brown.

Once the cake is done, let it cool for 15 to 30 minutes and serve. With a glass of milk. Or Ice Cream. Or just a fork. Your choice!