Pineapple Upside-Down Cake

Ingredients and Weight:

• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 8 pineapple slices, fresh or canned
• 1 cup Dole pineapple chunks, drained
• 1 box (18.25 oz.) yellow cake mix
• 1/2 cup Dole pineapple juice
• 2 eggs

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a small saucepan, melt the sugar over medium heat. Swirl the pan to evenly distribute the sugar and cook until golden brown, about 5 minutes. Pour into an 8-inch round baking dish and spread evenly.
3. Arrange the pineapple slices and chunks over the caramel.
4. In a large bowl, combine the cake mix, pineapple juice, and eggs. Beat with an electric mixer until just combined.
5. Pour the batter over the fruit in the baking dish.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before inverting onto a serving plate.

Nutritional Information:

Per serving:

• Calories: 250
• Fat: 10 grams
• Saturated Fat: 6 grams
• Cholesterol: 55 milligrams
• Sodium: 180 milligrams
• Carbohydrates: 35 grams
• Protein: 3 grams

Dish Characteristics:

• Sweet and fruity
• Golden brown crust
• Moist and fluffy interior
• Perfect for dessert or a special occasion

User Comments:

• "This is the best pineapple upside-down cake I've ever had!"
• "The caramel sauce is to die for."
• "The cake is so moist and flavorful."
• "I love the combination of pineapple and cake."
• "This is a perfect dessert for a summer party."

Special Precautions and Tips:

• To ensure the cake doesn't stick to the baking dish, grease and flour the dish before adding the caramel.
• If you don't have fresh pineapple, canned pineapple works just as well.
• For a sweeter cake, use a white cake mix instead of a yellow cake mix.
• Let the cake cool slightly before inverting it onto a serving plate to prevent the caramel from sticking to the pan.