PEANUT BUTTER TEMPTATIONS RECIPE RECIPES

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EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - TABLESPOON.COM



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

Think of this easy pineapple upside-down cake recipe as the simplified version of an old-fashioned fave. Of course, we made it way easier by scrapping the scratch cake for a super simple yellow cake mix but you won’t know the difference. With deep caramel flavors and bursts of fruit juice, this pineapple upside-down cake hides its quick prep well. Let your cake eaters think it’s homemade though–we won’t tell if you don’t.

Provided by TBSP Susan

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 1

Number Of Ingredients 9

1/2 cup butter (for topping)
2/3 cup packed brown sugar
9 slices pineapple from 14-ounce can, drained
9 maraschino cherries 9 without stems (optional)
1 Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cup water (for cake mix)
1/2 cup butter, melted (for cake mix)
3 eggs (for cake mix)
Whipped cream for garnish, if desired

Steps:

  • Preheat oven to 350° F. Spray bottom and sides of 9-inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven.
  • Remove from oven and sprinkle with brown sugar.
  • Arrange pineapple rings over brown sugar. Place cherry in center of each pineapple ring.
  • Prepare cake mix with water, 1/2 cup melted butter and eggs according to package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe).
  • Bake cake at 350° F for 45-50 minutes, until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture drizzles over cake; remove pan. Serve warm. Store cake loosely covered.

Nutrition Facts : ServingSize 1 Serving

EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - TABLESPOON.COM



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

Think of this easy pineapple upside-down cake recipe as the simplified version of an old-fashioned fave. Of course, we made it way easier by scrapping the scratch cake for a super simple yellow cake mix but you won’t know the difference. With deep caramel flavors and bursts of fruit juice, this pineapple upside-down cake hides its quick prep well. Let your cake eaters think it’s homemade though–we won’t tell if you don’t.

Provided by TBSP Susan

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 1

Number Of Ingredients 9

1/2 cup butter (for topping)
2/3 cup packed brown sugar
9 slices pineapple from 14-ounce can, drained
9 maraschino cherries 9 without stems (optional)
1 Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cup water (for cake mix)
1/2 cup butter, melted (for cake mix)
3 eggs (for cake mix)
Whipped cream for garnish, if desired

Steps:

  • Preheat oven to 350° F. Spray bottom and sides of 9-inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven.
  • Remove from oven and sprinkle with brown sugar.
  • Arrange pineapple rings over brown sugar. Place cherry in center of each pineapple ring.
  • Prepare cake mix with water, 1/2 cup melted butter and eggs according to package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe).
  • Bake cake at 350° F for 45-50 minutes, until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture drizzles over cake; remove pan. Serve warm. Store cake loosely covered.

Nutrition Facts : ServingSize 1 Serving

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