Ingredients and Weight:
- Cake mix: 1 box (15.25 oz)
- Pineapple slices, drained: 1 (20 oz) can
- Brown sugar: 1 cup
- Butter, unsalted: 1/2 cup (1 stick)
- Jalapeño peppers, seeded and minced: 1 (optional)
- Vegetable oil, for greasing the pan: 1 tablespoon
- Cinnamon: 1 teaspoon
- Ginger: 1/2 teaspoon
- Nutmeg: 1/4 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round baking pan with vegetable oil.
- Arrange pineapple slices in the bottom of the prepared pan.
- In a saucepan, melt butter over medium heat. Stir in brown sugar, jalapeño (if using), cinnamon, ginger, and nutmeg. Bring to a boil and cook for 1 minute, stirring constantly.
- Pour hot caramel sauce over pineapple slices.
- Prepare the cake mix according to package instructions.
- Pour cake batter over the pineapple mixture.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool for 10 minutes before inverting it onto a serving plate.
Nutritional Information:
- Calories: 250 per slice
- Fat: 7g
- Carbohydrates: 45g
- Protein: 3g
Dish Characteristics:
- Sweet and spicy flavor with a moist and tender cake texture
- Perfect for parties, desserts, or special occasions
- Can be served warm with whipped cream or ice cream
User Comments:
- "This cake was a hit at my dinner party! The combination of pineapple and spice was divine." - Jane Doe
- "The jalapeño added a nice kick without overpowering the sweetness. A delicious twist on the classic pineapple upside down cake." - John Smith
- "I love the moistness of the cake and the vibrant colors of the pineapple. A truly eye-catching dessert." - Mary Johnson
Special Precautions and Tips:
- If you don't like spicy food, omit the jalapeño.
- For a stronger spice flavor, use 2 jalapeños.
- Let the cake cool slightly before inverting it to prevent breakage.
