We’ve found it – the dessert recipe you should take to this year’s # 1 summer barbecue! Not only is this cake filled with all the flavors of that tropical holiday we all wish we could have enjoyed, but it’s really easy to make, too. seriously. Don’t be afraid of the words “bundt” or “upside down” in that title. You can even use prepackaged cake batter! (Do you prefer homemade? It’s easy to adapt, too.) When your friends chop them and see the perfectly arranged pineapples and cherries, they’ll think you’ve baked for hours. the win! Here’s how to do it.
* Ingredients :
° 2 Tablespoons melted butter
° 1/4 1 cup brown sugar
° 6 Pineapple slices (from a 20-ounce can) filtered preservative juice
° 6 maraschino cherry
° 1 A box of Betty Crocker ™️ SuperMoist yellow cake mix
° 1 Reserved cup of pineapple juice (from a can of pineapple)
° 1/2 A cup of vegetable oil
° 3 eggs
Preheat oven to 350 degrees Fahrenheit. In a cake pan with fluted 12 cups (package), melted butter is poured. Sprinkling brown sugar equally on butter. Putting pineapple slices on bottom of pan. Placing a cherry in the middle of every pineapple slice.
In a large bowl, beat the cake mixture, pineapple juice, oil and eggs with an electric mixer on low speed until mixture is moist. Whisking 2 min at high speed. Pour To a skillet on fruit.
Bake for 40 to 45 minutes or until the cake is golden brown and returns when gently touched. Cool cake in mold for 10 to 15 minutes. Heat-insulating plate upside down on the pan; Turn the plate over and move it remove the pan. Serve warm or cold.