Ingredients and Weight:
- Brown sugar: 1 cup
- Butter (unsalted), melted: 1/2 cup
- Pineapple rings (canned): 1 (20-ounce) can
- Maraschino cherries: 1/2 cup
- Cake mix (yellow or white): 1 (15.25-ounce) package
- Eggs: 2 large
- Pineapple juice: 1/2 cup
- Vegetable oil: 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 13x9-inch rectangular baking pan.
- In a small saucepan, combine brown sugar and melted butter. Bring to a simmer over medium heat, stirring constantly. Pour the caramel sauce into the prepared baking pan and tilt to coat the bottom evenly.
- Arrange pineapple rings and cherries evenly over the caramel sauce.
- In a large bowl, combine cake mix, eggs, pineapple juice, and vegetable oil. Beat with an electric mixer on medium speed until smooth and well-combined.
- Pour the cake batter over the pineapple and cherries in the baking pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes in the pan before inverting onto a serving plate. Serve warm.
Nutritional Information:
- Calories: 260 per serving (1 slice)
- Fat: 12g
- Cholesterol: 40mg
- Sodium: 150mg
- Carbohydrates: 40g
- Sugar: 28g
- Protein: 3g
Dish Characteristics:
- Sweet and flavorful with a moist and tender texture
- Classic dessert with a tropical twist
- Inverted presentation adds a touch of elegance
- Perfect for any occasion, especially summer parties
User Comments:
- "This cake is absolutely delicious! The pineapple and cherries give it such a wonderful flavor."
- "I love the way the cake inverts so the pineapple is on top. It makes for a beautiful presentation."
- "This is a great dessert for entertaining guests, as it is easy to make and everyone loves it."
- "I'm not the biggest fan of pineapple, but even I enjoyed this cake. The caramel sauce is rich and decadent."
- "I made this cake for my family, and they raved about it. It's now our go-to dessert for special occasions."
Special Precautions and Tips:
- Be sure to grease and flour the pan thoroughly to prevent the cake from sticking.
- If you don't have a 13x9-inch pan, you can use a 12x8-inch pan, but the cake will be slightly thicker and may take a few minutes longer to cook.
- Let the cake cool for at least 10 minutes before inverting to prevent the caramel sauce from running out.
- If you don't have canned pineapple rings, you can use fresh pineapple. Just slice it into thin rings and pat dry before using.
