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Recipe: Caramel Pineapple Upside Down Cake
Similar Categories: Caramel, Pineapple, Upside, Down, Cake
Serving Size : 16
1 pineapple tidbits in juice -- ¥undrained
Cooking spray
1/4 cup fat-free milk
1 tablespoon stick margarine or butter
30 small soft caramel candies
1 cup canned mashed sweet potatoes or yams
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large egg whites
1 large egg
1 (18.25-ounce light yellow cake mix
Preheat oven to 350º. Drain pineapple in a colander over a bowl, reserving 1
cup juice. Arrange pineapple tidbits evenly in bottom of 2 (9-inch) round
cake pans coated with cooking spray. Combine milk, margarine, and caramels in
a small microwave-safe bowl; microwave at HIGH 2 1/2 minutes or until
caramels are melted, stirring every minute. Pour caramel mixture evenly over
pineapple in pans. Combine reserved pineapple juice, sweet potatoes, and
remaining ingredients in a large bowl; beat at low speed of a mixer 30
seconds. Beat at medium speed 2 minutes or until well-blended. Pour batter
evenly over caramel layer in pans; bake at 350º for 40 minutes or until a
wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Place
a plate upside down on top of each pan, and invert onto plates. Serve cakes
warm.
1 pineapple tidbits in juice -- ¥undrained
Cooking spray
1/4 cup fat-free milk
1 tablespoon stick margarine or butter
30 small soft caramel candies
1 cup canned mashed sweet potatoes or yams
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large egg whites
1 large egg
1 (18.25-ounce light yellow cake mix
Preheat oven to 350º. Drain pineapple in a colander over a bowl, reserving 1
cup juice. Arrange pineapple tidbits evenly in bottom of 2 (9-inch) round
cake pans coated with cooking spray. Combine milk, margarine, and caramels in
a small microwave-safe bowl; microwave at HIGH 2 1/2 minutes or until
caramels are melted, stirring every minute. Pour caramel mixture evenly over
pineapple in pans. Combine reserved pineapple juice, sweet potatoes, and
remaining ingredients in a large bowl; beat at low speed of a mixer 30
seconds. Beat at medium speed 2 minutes or until well-blended. Pour batter
evenly over caramel layer in pans; bake at 350º for 40 minutes or until a
wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Place
a plate upside down on top of each pan, and invert onto plates. Serve cakes
warm.
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