Pineapple Upside-Down Cake
Recipe from Betty Crocker

Whip up Betty Crocker® Gluten Free yellow cake mix to create a delicious fruit-topped dessert.

Pineapple Upside-Down Cake

by 18  people

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Servings: 9
Prep Time: 15 mins
Total Time: 1 hr 30 mins
Related Categories: Cake, Desserts, Fruit, Pineapples, Upside Down Cake
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  • 1/4  cup 
  • 2/3  cup 
    packed brown sugar
  • 2   tablespoons 
    light corn syrup
  • 9   
    slices pineapple in juice, drained (from 16-ounce can)
  • 9   
    maraschino cherries, drained
  • 1   box 
    Betty Crocker® Gluten Free yellow cake mix (15 ounces)
  • 1/2  cup 
    butter, softened
  • 2/3  cup 
  • 2   teaspoons 
    gluten-free vanilla
  • 3   
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.
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.
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
Per Serving: cal. (kcal) 440, Fat, total (g) 17, chol. (mg) 110, sat. fat (g) 10, carb. (g) 68, Trans fatty acid (g) 1, sugar (g) 43, pro. (g) 3, vit. A (IU) 486, vit. C (mg) 1, sodium (mg) 390, calcium (mg) 40, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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