Five-Ingredient Pineapple Upside-Down Cake
- Total Time
- 1:10
- Prep
- 0:10
- Cook
- 0:40
- Serves
- 10
- Difficulty
- Moderate
Rich and delicious. We took an old-fashioned recipe, lightened it up and gave it a convenience food spin.
-
unsalted butter¼ cup(s), divided
-
packed light brown sugar¼ cup(s)
-
canned pineapple rings in juice7 slice(s), reserve 1/4 cup juice*
-
unprepared vanilla cake mix¼ pound(s), about 1 scant cup
-
egg(s)1 large
- Preheat oven to 375˚F.
- Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
- Melt remaining 2 tablespoons butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with melted butter. Add cake mix and reserved pineapple juice; combine well.
- Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.