Pineapple Upside Down Cake

1 stick Nucoa, melted
3/4 cup golden brown sugar
1 20 oz can pineapple rings (packed in water), drained
1 small jar maraschino cherries
1 box Duncan Hines Moist Deluxe Classic Yellow Cake Mix
3 eggs
1 1/3 cup cold water


Preheat oven to 325 °F. Spray baking spray onto 13 x 9 oblong baking pan. Melt Nucoa in microwave safe dish and pour into pan. Evenly disburse brown sugar in pan. Drain pineapple rings and place one layer into baking pan. Add one or two maraschino cherries into the middle of each pineapple ring. Set aside.

In medium mixing bowl, add cake mix, eggs and water. Beat with a wooden spoon until batter is combined - about 3 minutes. Pour over fruit arranged in the bottom of the baking pan.

Bake in a 325 degree oven for 38 minutes or until the center of the cake springs back and toothpick comes out clean. Let stand for five minutes before inverting.

Note: This recipe modification is healthier for you than the traditional recipe because it uses less sugar in three ways; 1) because it uses 1/4 cup less brown sugar, 2)  pineapple packed in water instead of heavy syrup, and 3) you don't use that packing liquid in place of the water when you make the cake mix.

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