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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (190g) Recipe makes 8 servings |
||
| Calories 473 | ||
| Calories from Fat 120 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.4g | 20% | |
| Saturated Fat 4.8g | 23% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 482mg | 20% | |
| Potassium 236mg | 6% | |
| Total Carbohydrate 87.4g | 29% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 61.8g | ||
| Protein 3.3g | 6% | |
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Easy Pineapple Upside Down Cake
By: RecipeNut
Nov 15, 2001
SERVES 8
Ingredients
- 1 box yellow cake mix
- 1 cup dark brown sugar
- 1/4-1/2 cup butter
- 1 can sliced pineapple, , drained
- 1 jar maraschino cherry (optional)
- halved walnuts (optional)
Directions
1
Follow instructions on cake box for making an oblong single layer cake.2
Prepare cake batter and set aside.3
Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.4
Sprinkle brown sugar generously over the butter.5
Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.6
Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.7
Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).8
Pour cake batter on top of the pineapple/cherry/nut mixture.9
Place in oven and bake as directed on cake box.10
As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.11
If you wait too long the sugar will harden and be difficult to remove.12
Note: Peaches may be used in place of pineapple.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit > Tropical > Pineapple
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Lighter Fare
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: momofsixgirls
On Oct 6, 2008
Wonderfully easy....Thank You!! Instead of add the water to the cake mix as directed, I used the juice from the pineapple...added a wonderful flavor!! Turned out perfect...
From: Laffer
On Oct 5, 2008
Easy and tasty, how bad can that be?! We enjoyed it very much. Thanks for sharing your recipe.
From: oatmealia
On Jun 27, 2007
I found this recipe about six months ago on a box of cake mix, and I absolutely LOVE it. Like another reviewer, I melt the butter and pour it on the bottom of the pan first rather than cutting it into chunks. I also make this cake with margarine to reduce the fat. The butter/sugar mix makes the cake so delightfully moist, I just can't even explain. There are two suggestions I'd make for this recipe. First of all, the way I flip the cake is to stick a cookie sheet on top of the cake pan, and with oven mitts, flip the whole thing over. Then with two large spatulas, I lift the cake from the cookie sheet and place it back in the original cake pan. This makes for great storage. The second recommendation is to use a 12 oz. can of pineapple (most recipes list this), but NOT Del Monte, as they cut their slices thick and only include 10 pineapple slices per can. You need 12 slices to cover a 9 x 13 cake pan. I'm not sure which brands do contain 12 slices, but it would be good to find out before you buy (or you could just buy a bigger can, or two cans). Of course, if you end up with only 10 slices of pineapple, the empty space on the bottom of the pan lends itself well to experimentation.
From: MizzNezz
On Jun 20, 2002
This is a super easy and very delicious cake. The topping bakes right into the cake and makes for a very flavorful dessert. To remove it from the pan, I lined a cookie sheet with foil, put it on top of the cake, then flipped them over. Worked great. This is very good, I recommend you try it!
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