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Quick Pineapple Upside-Down Cake



Ingredients:
1/4   cup (50 mL) butter (1/2 stick), cut into small pieces
1/3   cup (75 mL) packed brown sugar
7   canned pineapple slices
7   maraschino cherries without stems
1   pkg (15.25-16.5 oz or 460 g) yellow cake mix
3    eggs
1   cup (250 mL) water
1/3   cup (75 mL) vegetable oil
Directions:
  1. Melt butter and brown sugar in Rockcrok™ (2.5-qt./2.35-L) Everyday Pan or Rockcrok™ (4-qt./3.8-L) Dutch Oven over medium heat 1-2 minutes or until mixture begins to bubble, stirring occasionally.
  2. Arrange pineapple slices in pan; place cherries in centers of slices.
  3. Prepare cake mix according to package directions in Classic Batter Bowl. Slowly pour batter over pineapple.
  4. Microwave, covered, on HIGH 8-10 minutes or until center is firm and springs back when pressed.
  5. Remove pan from microwave. Immediately invert cake onto Large Grooved Cutting Board or serving platter.

Yield: 12 servings

Nutrients per serving: Calories 330, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 44 g, Fiber 1 g, Protein 3 g

Cook's Tips: To prepare this recipe in a conventional oven, preheat oven to 350°F (180°C). Prepare recipe as directed in Steps 1, 2 and 3. Bake, uncovered, 28-30 minutes. Remove from oven and invert as directed in Step 5.