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Nutrition Facts
Serving Size 211 g
(Approx. 8 Servings)
Amount Per Serving
Calories 450 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 440 mg 18%
Total Carbohydrate 93 g 31%
Dietary Fiber 1 g 4%
Sugars 64 g
Protein 3 g
Vitamin A 4% • Iron 0%
Vitamin C 15% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Double Pineapple Upside Down Cake

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

20 Oz Dole Sliced Pineapple, drain and save juice
16 Oz Maraschino cherries, drained
4 Tbsp unsalted butter
1/2 cup(s) sugar
16 1/2 Oz Hill Country Fare Yellow Cake Mix
1 large eggs
1 quick spray, non-stick cooking spray
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Instructions

1
Heat oven to 350°F.
2
Spray a square or round 8-inch cake pan with nonstick cooking spray and arrange 5-6 pineapple rings on pan.
3
Place a cherry inside each pineapple ring; set prepared pan aside.
4
Combine butter and sugar in a microwave-safe bowl and microwave mixture on high for 1 minute.
5
Spread butter mixture between pineapple rings in the prepared baking pan and set aside.
6
Combine remaining pineapple rings and 1/4 cup of the remaining juice in a food processor bowl and process fruit for 30 seconds or until smooth.
7
Place yellow cake mix in bowl and add processed pineapple and egg; beat with an electric mixer on medium speed for 4 minutes.
8
Pour cake batter on top of pineapple in cake pan and bake on center oven rack for 35 minutes or until done.
9
Cool cake completely before turning over onto a cake platter.

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