Later I read that most spring-form pans are leaky somewhat, but the crusts on cheesecakes prevent the cheesecake batter from leaking out before it sets up. Which is why spring-form pans are perfect for cheesecakes. NOT pineapple upside cakes. Ugh, I'm so dim sometimes!
Luckily, I caught it early, and put a cookie sheet underneath. The caramel is what leaked and it only burned a little. We have an air-exchanger in our house, so I just turned it on high. I had to do only a little scrubbing to the bottom of my oven, but it was still not how I was planning on spending my Sunday off. In spite of the mess, the cake came out delicious. I added some almond extract to the cake and served it with whipped cream.
Since I had some leftover pineapple juice from the pineapple, I made some martinis. Here's my recipe:
Pineapple Upside Down Martinis
2 oz. pineapple juice
3 oz. vanilla vodka
1 oz. amaretto liquor
2 maraschino cherries
2 splashes maraschino cherry juice
Shake the pinapple juice, vanilla vodka and amaretto with ice. Strain into 2 martini glasses. Drop a cherry in the bottom of each glass and spoon in some cherry juice. Enjoy!
I also made some deviled eggs. My favorite recipe is from the Better Homes and Gardens cookbook. I've tried some other recipes, but I keep going back to that classic recipe.