Dessert
Pineapple Upside Down Cake
1 h 40Pour 10Nutri-Score D€€
D
1 h 40
1 h 40Pineapple Upside Down Cake
ce qu’il vous faut
Ingrédients
butter (half a stick, for melting in the pan)Produits laitiers57 g
light brown sugar (for coating the pan)Épicerie150 g
pineapple rings (drained, juice reserved)Fruits et légumes8 morceaux
maraschino cherries (drained)Autres8 morceaux- yellow cake mix (one box)Boulangerie432 g
eggsProduits laitiers3 morceaux
pineapple juice (from the can of pineapple rings)Boissons240 ml- vegetable oilÉpicerie120 ml
- crushed pineapple (with its juice)Fruits et légumes240 g
par portion
Nutrition
321kcal
- Glucides
- 48 g
- Protéines
- 3 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Four
Moule à gâteau
Saladier
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Arrange the pineapple and cherries
- Lay the pineapple rings over the brown sugar base.
- Add the cherries between the rings.
- Étape 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.
- Étape 5
Assemble the cake
- Pour the batter evenly over the pineapple and cherries.
- Étape 6
Bake
- Bake at 175 °C for about 45 minutes.
- Check with a toothpick; it should come out clean.
- Étape 7
Cool and unmold
- Let the cake cool for about 45 minutes.
- Flip the pan to release the cake.