Zutaten für Pineapple Banana Upside Down Cake
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) packed light brown sugar
- 2 cups (400g) drained pineapple chunks
- 2 ripe bananas, sliced
- Maraschino cherries, as needed (for decorating)
- 1/2 cup (57g) chopped pecans (optional)
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Zubereitung von Pineapple Banana Upside Down Cake
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (113g) butter in a 13x9x2-inch glass baking dish in the preheated oven for 2-3 minutes, or until just melted.
- Remove from oven and evenly sprinkle 3/4 cup (150g) packed brown sugar over the melted butter. Gently swirl to combine.
- Arrange 2 cups (400g) drained pineapple chunks and 2 ripe bananas, sliced, in a checkerboard pattern over the brown sugar mixture. Tuck maraschino cherries between the pineapple and banana slices.
- Sprinkle 1/2 cup (57g) chopped pecans (optional) over the fruit.
- In a separate bowl, prepare your favorite 2-layer cake batter (recipe not included).
- Pour batter evenly over the fruit and nut mixture in the baking dish.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes before inverting it onto a serving plate.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
169g
Fat
29g
Carbs
15g
