Ingredients for Caramel Pineapple Upside Down Cake
- Cake Mix
- 3 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- Pineapple Juice
- Pineapple
- Maraschino Cherry
- Golden Brown Sugar
- Evaporated Milk
- Vanilla Extract
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How to Make Caramel 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 butter, brown sugar, and corn syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
- Arrange pineapple rings and cherries in the bottom of the prepared pan, creating an even layer.
- Pour the caramel mixture evenly over the fruit.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter over the caramel and fruit.
- Bake for 55-60 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.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
250g
Fat
82g
Carbs
27g
