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Pineapple Upside-Down Cake

Contributed by: Carol Fenster

This recipe is a variation for our GF Vanilla Cake Mix

  • 19 oz (3 cups) GF Vanilla Cake Mix
  • 3 large Eggs, at room temperature
  • 1/2 cup Vegetable Oil
  • 1/2 cup Water, at room temperature
  • 3/4 cup Light Brown Sugar, firmly packed
  • 1 can Pineapple Slices, drained (reserve juice) (16 oz)
  • 7 Maraschino Cherries*

Directions

Preheat oven to 325°F. Generously grease 10-inch cast-iron skillet. Sprinkle brown sugar evenly on bottom. Arrange pineapple slices on top of brown sugar; place cherry or a few cranberries in center of each pineapple ring.
Prepare cake batter as directed and spread evenly in pan (you may use reserved pineapple juice to replace water in cake).
Bake on middle rack of oven for 35 to 40 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake pan on wire rack for 20 minutes, then invert onto a serving plate. Serve slightly warm, topped with whipped cream or ice cream.
*Dried cranberries can be used in place of the cherries.  Use several cranberries where you would the cherries.
** For more decadence, customer Tina Holcomb adds 6 Tb butter to 1 cup brown sugar before adding the pineapple.
Pineapple Upside-Down Cake

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Products Used in this Recipe

GF Vanilla Cake Mix
 Gluten Free
GF Vanilla Cake Mix
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Nutritional Information

Serving Size: 1 Slice (100g) Amount Per
Serving 		% Daily
Value
Calories 250  
Calories from Fat 70  
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat g %
Cholesterol 40mg 13%
Sodium 170mg 7%
Potassium g %
Total Carbohydrate 44g 15%
Dietary Fiber g %
Sugars 30g 0%
Protein 2g 4%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.