Doughnut Upside Down Cake

 If any of you know my brother, it will not surprise you he had a hand in this.  He sent me this recipe from his Google Reader eons ago.  It's a special recipe; possibly considered kitschy if not in the right setting, with the right audience.  Plus it is like Over-Indulgence Central.  But really, when you're in a I-Can-Do-A-Little-Better-Than-7-Eleven treats kind of mood, whip this up.  The original author just took a Betty Crocker Pineapple Upside Down cake recipe and substituted "doughnut" for "pineapple" wherever it occurred. 

I have to say, that's how cake greatness is born.

Doughnut Upside Down Cake (print recipe)
1/4 cup butter
2/3 cup packed brown sugar
16 mini doughnuts
1 1/3 cups flour
1 cup granulated sugar
1/3 cup butter
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup heavy whipping cream
1 egg

1. Heat oven to 350.

2.  In a 9-inch square pan, melt butter in oven.  Sprinkle brown sugar evenly over melted butter.  Arrange mini doughnuts over brown sugar in rows.

3.  In a medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.  Beat on high 3 minutes, scraping bowl occasionally.  Pour batter gently over doughnuts.

4.  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.  Immediately place heatproof serving plate upside down over pan; turn plate and pan over.  Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.  Serve warm; this cake is best when served the same day.  Store cake loosely covered.

Recipe from Jessie Oleson of Cakespy, via Dave