Pineapple Upside Down Cake Using Yellow Cake Mix
|Packed brown sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Canned sliced pineapple||20 Ounce, drained reserve syrup (1 Can)|
|Yellow cake mix||18 Ounce (1 Package)|
In small glass bowl, cook butter, brown sugar and 2 tablespoons water at HIGH 3 to 4 minutes, or until mixture boils 1 minute.
In 2 (8 or 9-inch) round dishes, spread sugar-butter mixture; arrange pineapple and cherries.
Prepare cake mix according to package directions using reserved syrup as part of water.
Pour 2 1/4 cups of batter into each prepared dish.
Cover with wax paper.
Cook at LOW 6 minutes and at MEDIUM-HIGH 3 minutes, or until toothpick inserted near center comes out clean.
Let stand 10 minutes.
Repeat with remaining layer.
With knife loosen cake from sides of dish, invert onto serving platter.
Serving size: Complete recipe
Calories 4150 Calories from Fat 1057
% Daily Value*
Total Fat 120 g185.3%
Saturated Fat 64 g320%
Trans Fat 0 g
Cholesterol 193.5 mg64.5%
Sodium 3319 mg138.3%
Total Carbohydrates 756 g252%
Dietary Fiber 18.3 g73%
Sugars 552.9 g
Protein 25 g49.6%
Vitamin A 45.4% Vitamin C 96.3%
Calcium 23.6% Iron 10.2%
*Based on a 2000 Calorie diet