Zutaten für White Chocolate Pineapple Upside Down Cake
- 12 tablespoons (170g) unsalted butter
- 1 cup (200g) packed light brown sugar
- Crushed Pineapple
- Maraschino Cherries
- 6 ounces (170g) white chocolate chips
- White Cake Mix
- 3 large eggs
- 1 teaspoon vanilla extract
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Zubereitung von White Chocolate Pineapple Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a small saucepan, melt 6 tablespoons (85g) of butter over medium heat. Stir in 1 cup (200g) packed light brown sugar until smooth.
- Spread the butter-brown sugar mixture evenly over the bottom of the prepared pan.
- Drain one (20 ounce) can of pineapple chunks, reserving ¾ cup of the juice. Arrange the drained pineapple evenly over the sugar mixture.
- Pat ½ cup (70g) maraschino cherries dry and arrange them over the pineapple.
- In a microwave-safe bowl, combine 6 tablespoons (85g) cold unsalted butter, cut into pieces, and 6 ounces (170g) of white chocolate chips.
- Microwave on high in 30 second intervals, stirring after each, until melted and smooth. Set aside.
- In a large bowl, combine one (15.25 ounce) box of white cake mix, ¾ cup reserved pineapple juice, 3 large eggs, 1 teaspoon vanilla extract, and the melted white chocolate-butter mixture.
- Mix on low speed for 1 minute, scraping down the sides of the bowl as needed.
- Increase speed to medium and beat for 2 minutes, or until the batter is smooth and well combined.
- Pour the batter evenly over the pineapple and cherries in the prepared pan.
- Bake for 43-48 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Run a knife around the edges of the pan to loosen the cake.
- Invert the cake onto a serving platter so the pineapple and cherries are on top.
- Serve warm and enjoy! Store leftover cake at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
138g
Fat
33g
Carbs
13g
