Pineapple Upside Down Cake Recipe
Welcome to our kitchen! In today’s video, we’re baking a classic Pineapple Upside Down Cake that’s sure to impress. This retro dessert is not only delicious but also incredibly easy to make. With a buttery, caramelized topping and a moist, tender cake, it’s the perfect treat for any occasion.
In this tutorial, we’ll walk you through each step, from preparing the pineapple and brown sugar topping to mixing the cake batter and baking it to perfection. Whether you’re a seasoned baker or trying this for the first time, you’ll find all the tips and tricks you need to make this cake a success.
Preheat oven to 350 degrees. 1 Yellow box cake mix, 1 20 oz can of sliced pineapple, 1 1/2 sticks of butter, 3 eggs, Manaschino cherries, 1 cup packed brown sugar. In a bowl add cake mix, 1 stick of melted butter, 3 eggs, 1 cup of pineapple juice ( drain the juice off of sliced pineapple), take 2 of the pineapple rings crush them up, and add them to the bowl. Now mix everything together. Now in a 10-inch oven-safe skillet add 1/2 stick of butter and melt it. When the butter is melted add the brown sugar stirring until the brown sugar is all melted, now place pineapple rings around the bottom of the skillet and add a Maraschino cherry to the center of the pineapple rings. Cut the last pineapple rings into pieces to fit in between the pineapple rings. now pour the cake mix over the pineapple and brown sugar glaze. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let rest in the skillet for 10-15 minutes before turning out on a cake plate.
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