Zutaten für Super Easy Pineapple Upside Down Cake
- Yellow Cake Mix
- 2 large eggs
- Oil
- Pineapple Slices In Juice
- 1/2 teaspoon ground cinnamon
- Nutmeg
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
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Zubereitung von Super Easy Pineapple Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a saucepan over medium heat, combine the brown sugar, butter, and pineapple juice. Bring to a simmer, stirring constantly, until the butter is melted and the sugar is dissolved.
- Arrange pineapple rings and maraschino cherries in the bottom of the prepared pan. Pour the brown sugar mixture evenly over the fruit.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly over the pineapple mixture in the pan.
- 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 10 minutes before inverting it onto a serving plate. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
172g
Fat
21g
Carbs
19g
