Ingredients and Weight:
- 1 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 12 pineapple rings (1 can, drained)
- 12 maraschino cherries
- 1 box (18.25 ounces) yellow cake mix
- 1/2 cup ricotta cheese
- 2 large eggs
- 1 cup milk
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
- In a small bowl, whisk together the melted butter and granulated sugar until combined. Pour the mixture into the prepared pan and spread evenly.
- Arrange the pineapple rings on top of the sugar mixture, then place a cherry in the center of each ring.
- In a large bowl, combine the cake mix, ricotta cheese, eggs, and milk. Beat on medium speed for 2 minutes, or until smooth.
- Pour the batter over the pineapple and cherries, smoothing the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
Nutritional Information:
- Calories: 336 per serving
- Fat: 15 grams per serving
- Protein: 10 grams per serving
- Carbohydrates: 50 grams per serving
Dish Characteristics:
- Moist and flavorful cake with a sweet and tangy pineapple topping
- Rich and creamy ricotta cheese adds a unique texture and flavor
- Eye-catching presentation that is perfect for any occasion
User Comments:
- "This cake is absolutely delicious! The combination of pineapple and ricotta is amazing."
- "I love how easy this cake was to make. It's perfect for a last-minute dessert."
- "My kids devoured this cake in seconds. They loved the sweet and fruity topping."
Special Precautions and Tips:
- Use canned pineapple rings that are packed in pineapple juice for the best flavor.
- If you don't have a square baking pan, you can use a 9-inch round pan. Just be sure to adjust the cooking time accordingly.
- Allow the cake to cool slightly before inverting it to prevent it from breaking.
