Postre
Pineapple Upside Down Cake
1 h 40 minPara 10Nutri-Score D€€
D
1 h 40 min
1 h 40 minPineapple Upside Down Cake
lo que necesita
Ingredientes
butter (half a stick, for melting in the pan)Lácteos57 g
light brown sugar (for coating the pan)Despensa150 g
pineapple rings (drained, juice reserved)Frutas y verduras8 piezas
maraschino cherries (drained)Otro8 piezas- yellow cake mix (one box)Panadería432 g
eggsLácteos3 piezas
pineapple juice (from the can of pineapple rings)Bebidas240 ml- vegetable oilDespensa120 ml
- crushed pineapple (with its juice)Frutas y verduras240 g
por ración
Nutrición
321kcal
- Carbohidratos
- 48 g
- Proteínas
- 3 g
- Grasas
- 13 g
lo que usará
Utensilios
Horno
Molde para bizcocho
Bol
Varillas
paso a paso
Preparación
- Paso 1
Preheat and melt the butter
- Preheat the oven to 175 °C.
- Spray the cake pan so nothing sticks.
- Drop the butter into the pan and place it in the preheating oven to melt.
- Paso 2
Make the brown sugar base
- Take the pan out of the oven once the butter is melted.
- Sprinkle the light brown sugar over the melted butter and coat the bottom of the pan.
- Paso 3
Arrange the pineapple and cherries
- Lay the pineapple rings over the brown sugar base.
- Add the cherries between the rings.
- Paso 4
Mix the batter
- In a bowl, combine the cake mix, eggs, pineapple juice, vegetable oil and crushed pineapple.
- Whisk until the batter is smooth.
- Paso 5
Assemble the cake
- Pour the batter evenly over the pineapple and cherries.
- Paso 6
Bake
- Bake at 175 °C for about 45 minutes.
- Check with a toothpick; it should come out clean.
- Paso 7
Cool and unmold
- Let the cake cool for about 45 minutes.
- Flip the pan to release the cake.