Five-ingredient pineapple upside-down cake
¼ cup(s), divided
packed light brown sugar
drained canned sliced pineapple in juice
15 oz, 1/4 cup juice reserved
unprepared vanilla cake mix
¼ pound(s), about 1 scant cup
- Preheat oven to 375˚F.
- Melt 2 tbsp 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 (you'll use about 7 slices). Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
- Melt remaining 2 tbsp 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 8 pieces and serve.
- Serving size: 1 piece of cake