DCL Recipes: Baked Spaghetti and Mini Pineapple Upside-Down Cakes

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.  Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.  Amy Poore

While it’s true you can’t please everyone all the time, you can when you cook Italian. And that’s exactly what I recommend: try this baked spaghetti dish for a new twist on an old favorite that’s sure to please. Nothing makes everyone slow down and sit down like a great, hearty meal.  

And, speaking of new twists, if you’re looking for a desert option for Easter, these mini pineapple upside-down cakes are so much fun. They’re perfect for the holiday.  

Here’s to another great month of gathering around the dinner table. Bon appétit!  

Baked Spaghetti 

  • 1 lb. ground beef 
  • 1/2 cup onion, chopped 
  • 1 jar (24 oz.) of your favorite spaghetti sauce (or homemade) 
  • 1/2 cup shredded Parmesan cheese 
  • A pinch of red pepper flakes 
  • 3/4 lb. cooked spaghetti noodles (broken in half before cooking)   
  • 1/2 teaspoon sugar 
  • 2 cups shredded Italian blend cheese 
  • Dry Italian seasoning 


Preheat oven to 375 degrees. Brown beef and onion together over medium high heat, drain grease. 

Add spaghetti sauce and simmer for 5-10 minutes. Add sugar while simmering. 

Stir in red pepper and Parmesan cheese.

Mix sauce with noodles and place in a greased 9 x12 baking dish. Spread Italian blend cheese evenly over noodle mixture and sprinkle with Italian seasoning. 

Bake for 20-30 minutes, or until lightly browned and bubbly. 


Mini Pineapple Upside-Down Cakes 

  • 1 box of pineapple cake mix 
  • 1 can (20 oz.) crushed pineapple in juice, drained (reserving juice) 
  • 3 eggs 
  • 1/3 cup vegetable oil 
  • Reserved pineapple juice plus water to make 1 1/4 cups 
  • 1/2 cup melted salted butter 
  • 1 1/2 cups brown sugar 
  • 1 10 oz. jar maraschino cherries without stems 
  • Cooking spray 
  • Powdered sugar for dusting 


Place baking rack in the middle of oven and preheat to 350 degrees.

Spray 24 muffin pan cups with cooking spray. 

Spoon 1 full teaspoon of melted butter into each cup, followed by just under 1 tablespoon of brown sugar.

Place one maraschino cherry in the middle of the scoop of brown sugar. 

Scoop 1 tablespoon of crushed pineapple around the cherry, and press flat. 

In a large bowl, combine cake mix, eggs, juice/water, and vegetable oil. Using a hand mixer on medium, mix for 1-2 minutes. 

Fill muffin cups 3/4 of the way full with batter. 

Bake for 20 minutes, or until a toothpick comes out clean. 

Allow cakes to cool for 5 minutes, then invert onto a cooling rack. 

Dust cakes with powdered sugar before serving. 

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Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!

Website: www.pooreamy.com/

Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.



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