Five-Ingredient Pineapple Upside-Down Cake


  • 1/4 cup butter, divided
  • 1/4 cup packed light brown sugar
  • 3/4 pound canned pineapple rings in juice, 1/4 cup juice reserved
  • 1 large egg
  • 1/4 pound vanilla cake mix, about 1 scant cup


  1. Preheat oven to 375 degrees.  Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
  2. Melt remaining 2 tablespoons butter on stovetop or in microwave. In a medium-size mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well.
  3. Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.

Recipe from Weight Watchers. 4 Weight Watchers points per serving.


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