I smiled as I stopped at a card in my recipe file that had a newspaper clipping taped to it. The cream-colored index card was stained brown where scotch tape had years ago been carefully placed just right to hold the recipe tight. A check-mark was penciled in on the top right corner, signifying the recipe had been tried and must have been worth keeping, since it was still in my recipe file. I certainly don’t remember ever making the cake.
It was the name of the recipe that put a smile on my face. Bottoms-Up Lemon Cake. I immediately pictured my youngest granddaughter, who is now teetering between diapers and big-girl undies. When it’s time for a diaper-change, she lays down, flings her little legs up into the air, whipping them over until her toes almost touch her nose. At the same time her melodious voice yells out, “Bottoms up!” This acrobatic results in a bare little bottom ready for a new diaper to easily be positioned just where it must be for a comfortable, dry bottom.
The name of the cake alone would have been enough to get me into the kitchen to begin baking. But, when I saw the first ingredient listed, I knew I had to give it a try.
Who ever heard of hollandaise sauce mix in a cake recipe? I did a quick search of the internet and came up with nothing even close to this recipe.
If you’ve been a regular reader of my blog, you know I’ve never posted a recipe made with a cake mix. But, this one was so unusual, my curiosity got the best of me.
A yellow cake mix is sweetened with honey and flaked coconut, then poured over a mixture of hollandaise sauce mix, more flaked coconut, brown sugar and a little bit of butter. Since the recipe title implies lemon and the sauce mix listed lemon as the last ingredient, I decided to add 2 tablespoons of fresh lemon juice to the Topping.
Topped with sweetened whipped cream, Bottoms-Up Lemon Cake is not bad. It gets even better with fresh berries added at serving time. I have fresh raspberries that I picked at a local berry farm yesterday, with lots of help from three of my grandchildren and their mom.
We were joined by my neighbor and another friend bright and early. I think we were the first wagon-load of eager pickers to get pulled out to the raspberry field.
Bottoms-Up Lemon Cake
- 1 (1.25-ounce) package Hollandaise Sauce Mix
- 1 (20-ounce) can crushed pineapple, undrained
- 1/2 cup flaked coconut
- 1/4 cup firmly packed brown sugar
- 1 tablespoon butter
- 2 tablespoon fresh lemon juice
- 1 (18.25-ounce) box Yellow Cake Mix
- 1/2 cup flaked coconut
- 1 cup water
- 1/3 cup honey
- 2 eggs
- Sweetened whipped cream and fresh berries, for serving
Preheat oven to 350 degrees.
Topping: In 13- x 9-inch metal cake pan, combine dry sauce mix, pineapple with syrup, coconut, brown sugar, butter and lemon juice. Cook over medium heat until butter is melted and mixture is blended. Set aside.
Cake: In a large mixing bowl, combine all cake ingredients. Blend well. Beat at medium speed for 2 minutes. Pour batter over Topping. Bake in preheated 350-degree oven for 45 to 55 minutes, until top of cake springs back when touched lightly. Loosen edges of cake from pan. Let stand 2 minutes. Invert onto serving platter. Let stand 2 minutes. Remove pan. Serve cake warm with sweetened whipped cream and fresh berries.