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Pineapple Upside Down Cake
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Pineapple Upside Down Cake

1 godz. 40 minPorcje: 10Nutri-Score D€€
od @mandirecommends1 importugotowano 0 razy
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Składniki

10 osób
  • butter (half a stick, for melting in the pan)Nabiał57 g
  • light brown sugar (for coating the pan)Spiżarnia150 g
  • pineapple rings (drained, juice reserved)Warzywa i owoce8 kawałki
  • maraschino cherries (drained)Inne8 kawałki
  • yellow cake mix (one box)Piekarnia432 g
  • eggsNabiał3 kawałki
  • pineapple juice (from the can of pineapple rings)Napoje240 ml
  • vegetable oilSpiżarnia120 ml
  • crushed pineapple (with its juice)Warzywa i owoce240 g

na porcję

Wartości odżywcze

321kcal

Węglowodany
48 g
Białko
3 g
Tłuszcz
13 g
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Przybory

  • Piekarnik
  • Forma do ciasta
  • Miska
  • Trzepaczka

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Arrange the pineapple and cherries

    • Lay the pineapple rings over the brown sugar base.
    • Add the cherries between the rings.
    Krok 3

  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.
    Krok 4

  5. Assemble the cake

    • Pour the batter evenly over the pineapple and cherries.
    Krok 5

  6. Bake

    • Bake at 175 °C for about 45 minutes.
    • Check with a toothpick; it should come out clean.
    Krok 6

  7. Cool and unmold

    • Let the cake cool for about 45 minutes.
    • Flip the pan to release the cake.
    Krok 7
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