White Chocolate Pineapple Upside Down Cake Recipes

WHITE CHOCOLATE PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F Lighly grease a 13 x 9 inch pan.
• Melt 6 Tbs butter and stir in brown sugar. Spread mixture on bottom of prepared pan.
• Drain pineapple as much as you can, reserving the liquid. Pour drained pineapple over sugar mixture.
• Pat cherries dry and arrange over pineapple.
• Cut the remaining 6 Tbs butter into pieces. Place butter and chopped white chocolate in a microwave safe bowl and microwave on high for 1 minute. Stir until mixture is smooth.
• Place the cake mix, 1 cup of the pineapple juice, eggs, vanilla, and melted butter mix into a large mixing bowl.
• Mix at low speed for 1 minute, scraping sides frequently.
• Increase speed to medium and beat for 2 minutes longer until batter is well combined and thick.
• Pour batter over the pineapples and chrries, smoothing wiht rubber spatula.
• Bake cake until it springs back when lighly pressed, 43-48 minutes/.
• Remove pan from oven andplace o wire rack to cool for 10 minutes.
• Run knife around edge of cake and invert onto serving platter so that the cherries and pineapples are on top.
• Slice and serve warm.
• Store at room temp up to 3 days.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.