Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Cuisine: American
Ingredients: Cooking spray for the pan; 6 tablespoons (3/4 stick) unsalted butter; 3/4 cup light brown sugar; 1 20-ounce can sliced pineapple in heavy syrup, drained and syrup reserved; 1 13.5-ounce can coconut milk, shaken well; 2 large eggs; 1/2 cup canola oil or melted butter; 1 15- to 20-ounce vanilla or yellow cake mix; 2 cups fresh blueberries; Whipped cream for serving

6 steps

Individual Bundts, adding coconut milk to a boxed cake mix for a tropical vibe. Also replaced the classic Maraschino cherries with a fresh blueberry topping

Updated at: Thu, 17 Aug 2023 06:35:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories514.2 kcal (26%)

Total Fat27.7 g (40%)

Carbs67.8 g (26%)

Sugars46.7 g (52%)

Protein4.3 g (9%)

Sodium233.7 mg (12%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

cooking spray

for the pan

6 tablespoonsunsalted butter

¾ cuplight brown sugar

1 x 20 ouncesliced pineapple in heavy syrup

can, drained and syrup reserved

1 x 13.5 ouncecan coconut milk

1 x 15 ouncevanilla cake mix

or yellow

2 cupsfresh blueberries

whipped cream

for serving

Instructions

Step 1

Preheat oven to 375F. Lightly coat a six-hole mini Bundt pan with cooking spray.

Step 2

Melt the butter in a small saucepan over low heat. Add the brown sugar and heat until just melted; remove from heat.

Step 3

Spoon 1 tablespoon of sugar mixture around the bottom of each Bundt. Place a slice of pineapple on top.

Step 4

In a large bowl, whisk together the coconut milk, eggs, and oil (or melted butter). Add the cake mix and whisk to combine.

Step 5

Spoon the batter into each of the bundts, leaving ¼-inch space at the top of each hole. Bake until puffed and starting to turn golden, 24 to 28 minutes. Immediately turn out onto a board. Repeat using remaining sugar, pineapple and batter, spraying the pan and remelting the sugar if necessary. Fill any empty holes with leftover batter, if desired.

Step 6

Meanwhile, place the blueberries and ⅓ cup of the preserved syrup in a saucepan over medium heat. Simmer until the blueberries just start to burst, about 3 minutes. Spoon over warm Bundt cakes and dollop with whipped cream, if desired.

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