BETTY CROCKER CAKE MIX INGREDIENTS NEEDED RECIPES

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EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.COM



Easy Pineapple Upside-Down Cake Recipe - BettyCrocker.com image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380 , CarbohydrateContent 57 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1/12 of Cake, SodiumContent 310 mg, SugarContent 41 g, TransFatContent 0 g

HOW TO MAKE DEVIL'S FOOD CAKE | EASY RECIPES | BETTY CROCKER



How to Make Devil's Food Cake | Easy Recipes | Betty Crocker image

Get ready to whip up something rich, dark and gorgeous with this decadent chocolate cake mix. Betty Crocker™’s Devil’s Food Cake Mix is beautifully quick and easy to make, with incredible results. Fall in love with the rich chocolate fudge flavour of the moist, light and delicious sponge, especially when smothered with Betty Crocker™’s Chocolate Fudge Icing! This cake is just too tempting! So grab your apron and mixing bowl and fire up your oven to 180°C (160º for fan assisted ovens) / Gas Mark 4…

Categories     Cake    Chocolate

Total Time 035 minutes

Number Of Ingredients 6

1 box Betty Crocker™ Devil's Food Cake Mix
120 ml vegetable oil (8 tbsp)
230 ml water
3 medium free range eggs
1 tub Betty Crocker™ Chocolate Fudge Icing
2 x 8" well-greased cake tins

Steps:

  • Mix the eggs, oil, water and the Betty Crocker™ Devil's Food Cake Mix gently together, and whisk (by hand or electric mixer) for 2-3 minutes, until smooth and creamy.
  • Pour the cake mixture evenly into your two greased cake tins.
  • Bake in the centre of the oven for between 23-28 minutes or until a rounded knife inserted into the centre of the cake comes out clean, then cool on a wire rack. Sandwich your cakes together and cover with lashings of Betty's Chocolate Fudge Icing. Then enjoy a slice of cake heaven… sensational!

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