Easy Pineapple Upside-Down Cake
Prep Time :
20 Minutes
Total Time : 1 Hour
30 Minutes
Servings : 15
Use Betty Crocker™ Cake Mix to create this fruity dessert in no time – serve with a spoonful of whipped cream for extra indulgence.
Ingredients
Cake
- 50g butter, melted
- 115g dark soft brown sugar
- 8 canned pineapple slices, drained, juice reserved
- 20 preserved, sweetened cherries without stems, drained
- 1 box (500g) Betty Crocker™ Super Moist™ Vanilla Cake Mix
- 2 medium eggs
- 80 ml vegetable oil
Topping
- 1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix
- 115 ml cold milk
Utensils
- 33 x 23cm cake pan
- Measuring cup
- Large bowl
- Electric mixer or whisk
- Spatula
- Medium bowl
Preparation
- Preheat oven to 180ºC. Pour the melted butter into the bottom of a 33 x 23cm cake pan. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on top of brown sugar. Place a cherry in the center of each slice and arrange remaining cherries around the slices. Press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 230ml. Beat cake mix, eggs, oil and pineapple juice mixture in a large bowl on low speed until moistened. Beat on medium speed for 2 minutes. Pour the cake mixture over the pineapple and cherries and gently level the surface with a spatula.
- Bake 42 to 46 minutes until golden and toothpick inserted in center of cake comes out clean. Immediately run knife around sides of the pan to loosen cake.
- Place a heatproof serving plate or board upside down on the on top of the cake pan. Turn plate and pan over together. Leave pan over cake for 5 minutes so the brown sugar topping can drizzle over cake; remove pan.
- Beat whipping cream mix and cold milk in medium bowl as directed on package. Serve the warm cake cut into squares with a spoonful of whipping cream.
Betty's Tips
- For added flavor, add 2 teaspoons ground cinnamon to the cake batter.
- Although best served warm on day it is made, the cake will keep for 2 to 3 days in an airtight container.
