Horrible flash photography free of charge. =)
Pineapple Upside Down Cake:
1 box of yellow cake mix (I used Duncan Hines)
16 oz of Ginger Ale (I used diet)
1 1/3 c. of brown sugar, packed
1/3 c. water
1 & 1/2 tsp of vanilla
1/4 c. butter (1/2 a stick) diced
1 can of Pineapple slices
Maraschino Cherries (However many you want to use)
Preheat the oven to whatever the box of cake mix says (Mine said 350* F)
Grease a 9"X13" baking dish.
In a pan on the stove top, combine the brown sugar and water. Bring to a boil over medium to medium high heat, boil for approx. 5 minutes.
Add the butter.
Stir the butter in until it's melted. Turn off the heat and stir in a 1/2 tsp of vanilla.
Pour the caramel into the greased pan and arrange the pineapple slices in a manner that pleases you. Apply the maraschino cherries in a similar manner.
Empty the contents of the Yellow cake mix into a large bowl. Add the ginger ale and 1 tsp vanilla. Stir to combine. The batter will be very lumpy. It's okay, don't worry about it.
Pour the batter over the caramel/pineapples carefully and spread to even out.
Bake until a toothpick inserted in the center comes out clean (About 40 minutes).
Cool for at least 10 minutes.
Turn out (I didn't try to do this as I don't have a platter big enough).
Servings: Approx. 12
Nutritional Info (If you care):
- Calories: 341.0
- Total Fat: 6.9 g
- Cholesterol: 10.4 mg
- Sodium: 299.5 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 0.6 g
- Protein: 2.1 g