Today’s recipe is for Pineapple upside-down cake with 6 ingredients, super easy and delicious. Take paper and pen to write down all the ingredients and follow the preparation method.
How to make Pineapple upside-down cake with 6 ingredients
Pineapple upside-down cake is a great option for breakfast with family or friends. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.
Ingredients
- 1/4 cup butter
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 1 jar (6 oz) maraschino cherries without stems, drained
- 1 cup packed brown sugar
- 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
- Vegetable oil and eggs called for on cake mix box
Directions
First, preheat the oven to 350 °F (or 325 °F for a dark or non-stick pan). Then, using a 13×9-inch pan, melt the butter in the oven. Sprinkle the brown sugar evenly over the melted butter.
Then arrange the pineapple slices on top of the brown sugar and place a cherry in the center of each slice, with the remaining cherries arranged around the slices. Now gently press in the brown sugar.
Then add enough water to the reserved pineapple juice to measure 1 cup. Now let’s prepare the cake better as indicated on the package, replacing the water with the pineapple juice mixture. Now pour the batter over the pineapple and cherries.
Next, bake the cake for about 42 to 48 minutes (or 44 to 53 minutes for a dark or non-stick pan), or until a toothpick inserted in the center comes out clean. Once the cake is ready, run a knife around the side of the pan to loosen the cake.
Finally, place a heat-resistant serving plate upside down over the pan and turn the plate and pan over.
Finish by leaving the pan on the cake for 5 minutes so that the brown sugar icing can drip off the cake. Remove the pan and leave the cake to cool for 30 minutes.
It’s ready, can be served hot or cold and should be kept covered in the fridge.
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