PINEAPPLE

UPSIDE DOWN CAKE

Pineapple Upside Down Cake

INGREDIENTS:

  • 2 sticks of butter

  • 1 cup light brown sugar

  • 15 and 1/4oz can of pineapple slices in juice

  • 1 small jar of maraschino cherries

  • 15 and 1/4 oz box of Betty Crocker® Super Moist Butter Cake mix

  • 3 eggs

INSTRUCTIONS:

  1. In a well seasoned 15.5" cast-iron skillet, heat 1/2 cup butter and brown sugar over medium heat until butter is melted.

  2. Drain pineapple juice into a measuring cup and add enough water to make a cup of liquid. 

  3. Add drained pineapple juice to cake mix in a large bowl with eggs and a 1/2 cup of butter. 

  4. Mix well and set aside.

  5. Place drained pineapple rings and cherries in the bottom of the skillet on top of the melted butter/sugar mixture.

  6. Top with cake batter.

  7. Preheat recteq® to 325ºF and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

  8. Immediately cover pan with a platter and invert.

Ray’s Warm Apple Pie Rub
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL