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Pineapple Upside Down Cake
Dessert

Pineapple Upside Down Cake

1 h 40 minServes 10Nutri-Score D€€
from @mandirecommends1 import0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • butter (half a stick, for melting in the pan)Dairy57 g
  • light brown sugar (for coating the pan)Pantry150 g
  • pineapple rings (drained, juice reserved)Produce8 pieces
  • maraschino cherries (drained)Other8 pieces
  • yellow cake mix (one box)Bakery432 g
  • eggsDairy3 pieces
  • pineapple juice (from the can of pineapple rings)Beverages240 ml
  • vegetable oilPantry120 ml
  • crushed pineapple (with its juice)Produce240 g

per serving

Nutrition

321kcal

Carbs
48 g
Proteins
3 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Cake pan
  • Mixing bowl
  • Whisk

step by step

Method

  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.
    Step 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.
    Step 2

  3. Arrange the pineapple and cherries

    • Lay the pineapple rings over the brown sugar base.
    • Add the cherries between the rings.
    Step 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.
    Step 4

  5. Assemble the cake

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

  6. Bake

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

  7. Cool and unmold

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