Easy Upside Down Cake
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Drain pineapple; reserve 3/4 cup juice
2
Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle
3
Arrange pineapple slices in sugar mixture
4
Place cherry in center of each pineapple slice
5
Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice
6
Pour batter evenly over pineapple
7
Bake at 350 degrees F
8
, 40 to 45 minutes or until toothpick inserted in center comes out clean
9
Cool 5 minutes
10
Loosen edges and invert onto serving platter
11
Note: Cake can be baked in 13x9-inch baking pan instead of skillet
12
Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center
13
Place cherries in center of slices
14
Bake and cool as above
15
Mini Upside Down Cakes: Drain 1 can (20 oz
16
) DOLE® Crushed Pineapple, reserve juice
17
Grease 24 muffin cups
18
Stir 1/3 cup melted butter with 2/3 cup packed brown sugar
19
Evenly spoon mixture into bottom of cups; spoon about 1 tablespoon crushed pineapple over sugar mixture
20
Prepare cake mix as above
21
Evenly pour batter into cups
22
Bake 20 to 25 minutes
23
Invert onto serving platter
24
Makes 24
25
Per Serving: 293 calories, 7g fat (4g sat
26
), 0mg cholesterol, 310mg sodium, 58g carbohydrate, 1g protein