Tropical Joy Pineapple Upside-Down Cake
Here is how to make a Tropical Joy Pineapple Upside-Down Cake. For an easy cake that uses a mix, the flavor of this particular cake is unbelievable!
Here is how to make a Tropical Joy Pineapple Upside-Down Cake. For an easy cake that uses a mix, the flavor of this particular cake is unbelievable!
- Carbohydrate 71.2214527777778 g
- Cholesterol 43.2677777777778 mg
- Fat 12.7876444444444 g
- Fiber 1.5042222211096 g
- Protein 4.14003611111111 g
- Saturated Fat 2.20419166666667 g
- Serving Size 1 1 Serving (154g)
- Sodium 437.498611111111 mg
- Sugar 69.7172305566682 g
- Trans Fat 1.29345888888889 g
- Calories 408 calories
Step-by-step
- Pour 1/2 cup melted butter or margarine into a 13-inch by 9-inch by 2-inch Pyrex (or other) baking dish.
- Sprinkle 1 cup brown sugar eenly over the melted butter or margarine.
- Drain the pineapple slices, reserving juice.
- Arrange pineapple slices and maraschino cherry halves on top of brown sugar mixture.
- Add enough water to the reserved pineapple juice to make 1 1/3 cups of liquid.
- Combine 2 well-beaten eggs, 1 1/3 cups pineapple liquid, and yellow cake mix.
- Beat for 2 minutes with an electric mixer.
- Pour batter over the top of the fruit.
- Spread the batter evenly.
- Bake at 350 for approximately 50 minutes, or until done. (I loosely cover the cake with a sheet of aluminum foil for the first 15 or 20 minutes of baking, so that it will not overbrown. Don't leave it too long, or the cake will rise and stick to it! Also, you can test for doneness of the cake by placing a toothpick in the center, and it should come out clean.)
- When the cake is done, remove it from the oven and let it cool for about 5 minutes, or a little longer.
- While the cake is still warm, invert it onto a large serving tray or platter. Yummy!!!
Thermal distribution changes when altering pan dimensions, meaning thicker batters demand lower temperatures to prevent exterior burning before the center reaches structural integrity at 350 degrees Fahrenheit. Covering the top loosely with aluminum foil for the first 15 to 20 minutes protects the surface from radiant heat until internal leavening finishes its primary expansion. Storing the baked dessert wrapped tightly in plastic prevents moisture migration, while refrigeration extends the holding window to four days without altering crumb texture significantly.
