Pineapple Crown Cake
An upside-down dessert fit for any king or queen.
- 1/4 cup maraschino cherries
- 1 can (8 ounces) crushed pineapple
- 2 tablespoons butter or margarine
- 1/4 cup packed brown sugar
- 1 package (9 ounces) yellow cake mix (plus ingredients to make cake)
- Thawed frozen whipped topping (if desired)
Preheat oven to 350°F. Place maraschino cherries on a paper towel to drain off juice. On Cutting Board, chop cherries using Food Chopper and set aside. Place pineapple in small Stainless Mesh Colander to drain.
Place butter in Small Micro-Cooker®. Microwave on HIGH 30 seconds or until melted. Using Skinny Scraper, mix melted butter and brown sugar in Mini-Baker until well blended. Spread evenly to cover bottom of Mini-Baker.
Spread pineapple over brown sugar mixture and sprinkle with cherries. Set aside.
Pour cake batter over fruit mixture in Mini-Baker using Classic Scraper to remove batter from batter bowl.
Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Using Oven Mitts, remove Mini-Baker to Stackable Cooling Rack and cool 5 minutes. Loosen edge of cake from Mini-Baker using Quikut Paring Knife. Place serving plate upside down over top of cake and carefully turn over. Carefully remove Mini-Baker. Serve warm or at room temperature with whipped topping, if desired.
- 8 servings
Nutrients per serving:
Approximately 210 calories and 7 grams of fat
It's fine to use the juice from the crushed pineapple in your cake. Just drain pineapple in a colander that's set over a bowl to catch the juice. Pour juice into Measure-All® Cup and add enough water to make 1/2 cup liquid. Use this liquid in place of the water to prepare cake batter.