Five-Ingredient Pineapple Upside-Down Cake
Ingredients
1/4 cup(s) unsalted butter, divided
1/4 cup(s) packed light brown sugar
3/4 pound(s) canned pineapple rings in juice, reserve 1/4 cup juice*
1/4 pound(s) unprepared vanilla cake mix, about 1 scant cup
1 large egg(s)
Instructions
Preheat oven to 375˚F.
Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
Melt remaining 2 tablespoons butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well.
Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.
Notes
*Use 7 pineapple rings.
2 comments:
Yum! How many points is it? I cannot wait to try this, I have been craving something sweet and trying soooooooo hard to be good, so this will be perfect! Thanks for sharing.
4 Points per slice...it's supposed to serve 10, but we cut it into 12 slices so I would guess the points would be a tad less.
One tip, I would dry off the 7 pineapple slices before you add them to the pan. I think they would caramelize a bit better.
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