Pineapple Upside-Down Cake
Recipe from
Betty Crocker
Whip up Betty Crocker® Gluten Free yellow cake mix to create a delicious fruit-topped dessert.
Servings:
9 servings
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Ingredients
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1/4 cupbuttersee savings
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2/3 cuppacked brown sugarsee savings
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2 tablespoonslight corn syrupsee savings
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9slices pineapple in juice, drained (from 16-ounce can)see savings
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9maraschino cherries, drainedsee savings
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1 boxBetty Crocker® Gluten Free yellow cake mix (15 ounces)see savings
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1/2 cupbutter, softenedsee savings
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2/3 cupwatersee savings
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2 teaspoonsgluten-free vanillasee savings
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3eggssee savings
Directions
1.
Heat oven to 350 degrees F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.
2.
In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3.
Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loose cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition information
Calories 440 (Calories from Fat 150); Total Fat 17g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 110mg; Sodium 390mg; Total Carbohydrate 68g (Dietary Fiber 0g, Sugars 43g); Protein 3g. Daily Values: Vitamin A 10%; Vitamin C 2%; Calcium 4%; Iron 2%. Exchanges: 1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat. Carbohydrate Choices: 4 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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