Dessert
Pineapple Upside Down Cake
1 h 5Pour 10Nutri-Score D€€
D
1 h 5
1 h 5Pineapple Upside Down Cake
recette de
Absolutely Ansley!
@absolutely.ansley
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
butter (melted in the skillet)Produits laitiers113 g
white cake mix (one package)Boulangerie432 g
pineapple juice (from the can of pineapple rings, topped up with water if needed)Boissons240 ml- vegetable oilÉpicerie120 ml
eggsAutres3 morceaux- brown sugarÉpicerie300 g
pineapple rings (drained, juice reserved)Fruits et légumes8 morceaux- maraschino cherries (drained)Épicerie8 morceaux
par portion
Nutrition
319kcal
- Glucides
- 48 g
- Protéines
- 3 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
cast iron skillet- Batteur électrique
Saladier
Spatule- cake stand
pas à pas
Préparation
- Étape 1
Melt the butter in the skillet
- Place the cast iron skillet on the stove over low heat.
- Melt the butter in the skillet.
- Étape 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.
- Étape 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.
- Étape 4
Add the batter
- Pour the cake batter over the pineapple and cherry design.
- Étape 5
Bake
- Bake at 180 °C until the center is set and no longer jiggly.
- Étape 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.