Caramelized Pineapple Upside-Down Cake
A 'cake-mix' easy pineapple upside-down cake with rich caramel flavor.
1/2 cup butter
3/4 cup firmly packed brown sugar
1 (20-ounce) can sliced pineapple, drained
1/4 cup chopped macadamia nuts
1 (18.25-ounce) package yellow cake mix
3 large eggs
1/4 cup vegetable oil
- Preheat oven to 350°F (175°C).
- In a small saucepan melt butter over medium heat. Let butter simmer lightly until it begins to darken, but does not burn, watch closely, do not walk away. Stir in brown sugar and simmer 1 minute. Pour into a 13x9x2-inch baking dish.
- Arrange a single layer of pineapple rings over butter and sprinkle with nuts.
- Prepare cake mix with eggs and oil according to package directions; pour over pineapple rings. Bake 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes before turning out onto a serving platter. Serve at room temperature.
Makes 12 servings.