Five-ingredient pineapple upside-down cake
8
Points®
Total Time
1 hr 10 min
Prep
10 min
Cook
40 min
Serves
8
Difficulty
Moderate
We took a rich, old-fashioned favorite, lightened it up, and gave it a convenience food spin in the way of baking with cake mix and canned pineapple rather than starting from scratch. This means dessert fit for a party in just about an hour with far fewer dishes than if it was full-on homemade. It'll look like you spent lots of time in the kitchen creating, and the cake's delectable caramelized fruit top always gets plenty of oohs and aahhs. Adding some reserved pineapple juice ensures an enviably soft cake crumb. Whip up this cake when you're hosting a fall or winter pot luck party. Or go completely old school with it, and end a mid-century-inspired meal of a casserole or pot roast with this nostalgic sweet.
Ingredients
Unsalted butter
¼ cup(s), divided
Packed light brown sugar
¼ cup(s)
Canned sliced pineapple in juice, drained
15 oz, 1/4 cup juice reserved
Egg
1 large egg(s)
Unprepared vanilla cake mix
¼ pound(s), about 1 scant cup