Postre
Pineapple Upside Down Cake
1 h 5 minPara 10Nutri-Score D€€
D
1 h 5 min
1 h 5 minPineapple Upside Down Cake
receta de
Absolutely Ansley!
@absolutely.ansley
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
butter (melted in the skillet)Lácteos113 g
white cake mix (one package)Panadería432 g
pineapple juice (from the can of pineapple rings, topped up with water if needed)Bebidas240 ml- vegetable oilDespensa120 ml
eggsOtro3 piezas- brown sugarDespensa300 g
pineapple rings (drained, juice reserved)Frutas y verduras8 piezas- maraschino cherries (drained)Despensa8 piezas
por ración
Nutrición
319kcal
- Carbohidratos
- 48 g
- Proteínas
- 3 g
- Grasas
- 13 g
lo que usará
Utensilios
cast iron skillet- Batidora de varillas
Bol
Espátula- cake stand
paso a paso
Preparación
- Paso 1
Melt the butter in the skillet
- Place the cast iron skillet on the stove over low heat.
- Melt the butter in the skillet.
- Paso 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.
- Paso 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.
- Paso 4
Add the batter
- Pour the cake batter over the pineapple and cherry design.
- Paso 5
Bake
- Bake at 180 °C until the center is set and no longer jiggly.
- Paso 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.