Dessert
Pineapple Upside Down Cake
1 Std. 5 Min.Für 10Nutri-Score D€€
D
1 Std. 5 Min.
1 Std. 5 Min.Pineapple Upside Down Cake
rezept von
Absolutely Ansley!
@absolutely.ansley
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
butter (melted in the skillet)Milchprodukte113 g
white cake mix (one package)Backwaren432 g
pineapple juice (from the can of pineapple rings, topped up with water if needed)Getränke240 ml- vegetable oilVorräte120 ml
eggsAndere3 Stücke- brown sugarVorräte300 g
pineapple rings (drained, juice reserved)Obst & Gemüse8 Stücke- maraschino cherries (drained)Vorräte8 Stücke
pro Portion
Nährwerte
319kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 3 g
- Fett
- 13 g
was Sie verwenden
Utensilien
cast iron skillet- Handrührgerät
Rührschüssel
Küchenspatel- cake stand
Schritt für Schritt
Zubereitung
- Schritt 1
Melt the butter in the skillet
- Place the cast iron skillet on the stove over low heat.
- Melt the butter in the skillet.
- Schritt 2
Make the cake batter
- Combine the white cake mix, pineapple juice, vegetable oil and eggs in a bowl.
- Beat with the hand mixer until smooth.
- Schritt 3
Build the topping
- Sprinkle the brown sugar evenly over the melted butter in the skillet.
- Arrange the pineapple rings around the edge and in the middle.
- Place a maraschino cherry in the center of each pineapple ring.
- Schritt 4
Add the batter
- Pour the cake batter over the pineapple and cherry design.
- Schritt 5
Bake
- Bake at 180 °C until the center is set and no longer jiggly.
- Schritt 6
Cool and unmold
- Let the cake cool in the skillet.
- Run a spatula around the edge.
- Invert the cake onto a cake stand and spoon any brown sugar left in the pan back over the top.