Pineapple Upside-Down Cake(A Light Moist Cake With A Tangy Fruit Topping) – a delicious recipe with Brown Sugar, Mix, sugar, milk, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly butter a 13 x 9-inch baking pan or two 8-inch square pans.
2
Prepare Brown Sugar Topping and set aside.
3
Preheat oven to 350u00b0F (175u00b0C). Combine Quick Mix and sugar in a large bowl.
4
Mix well.
5
In a small bowl, combine milk, eggs and vanilla. Add half of milk mixture to dry ingredients.
6
Beat 2 minutes until batter is smooth.
7
Add remaining milk mixture and beat 2 to 3 more minutes.
8
Pat Brown Sugar Topping evenly over bottom of pan. Spoon crushed pineapple smoothly over topping.
9
Spread batter over pineapple.
10
Bake 45 to 50 minutes, until center springs back when lightly touched.
11
Cool in pan 10 minutes, then invert onto a serving plate.
12
Serve warm with pineapple side up.
13
Makes one large cake or two 8-inch cakes.
471
kcal
Calories
9
g
Fat
87
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Brown Sugar Topping, 3 c. Quick Mix, 1 1/3 c. sugar, 1 c. milk, and more.
Yes, Pineapple Upside-Down Cake(A Light Moist Cake With A Tangy Fruit Topping) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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