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Pineapple Upside Down Cake

pineapple-upside-down-cakeOur Pineapple Upside Down Cake is a healthier and easier to make version that is still full of delicious pineapple flavor.






What You'll Need:  
Vanilla Cake Mix
Pineapple Gelatin Mix
Whipped Topping Mix
1 - 20 ounce can sliced pineapple

1 - 8 ounce jar maraschino cherries

3/4 cup warm water

2 cups boiling water

1/2 cup chilled water

(You will use 10 ounces (1/2 package) Vanilla Cake Mix, 1 tablespoon Pineapple Gelatin Mix and 3.3 ounces (1/2 package) Whipped Topping Mix per recipe.)

Yields: 12 serving

Directions:

  1. Preheat conventional oven to 350°F or convection oven to 290°F (low fan).

  2. Line the bottom of a spring form pan with a round piece of parchment paper. Evenly space the pineapple slices around the bottom of the pan and place the cherries inside the pineapple slices.

  3. In a mixing bowl, add warm water to the Vanilla Cake Mix. Using paddle, mix on low for 30 seconds, then scrape down sides of the bowl. Continue mixing on medium for 2-3 minutes. Spread cake batter evenly over pineapple and cherries. Bake for 23 minutes in a conventional oven or 17-19 minutes in convection oven (or until done).

  4. Cool cake for 30 minutes. If necessary, remove outer ring of the pan and slice the top of the cake to make a flat surface. Then replace the outer ring.

  5. Stir Pineapple Gelatin Mix into boiling water until completely dissolved. Cool to room temperature.

  6. Stir Whipped Topping into chilled water and 1 cup of the prepared gelatin. Using whip attachment, mix on low for 1 minute, then whip on highest speed for 5-6 minutes. Cover and chill until ready to use.

  7. Using a skewer, make several holes through the top of the cake. Pour remaining 1 cup of the gelatin evenly across the top of the cake, allowing it to soak in. Cover the cake and refrigerate until completely chilled.

  8. Once the cake is completely chilled, remove the outer ring and turn the cake upside down on a serving plate. Carefully remove the bottom portion of the pan and parchment from the cake.

  9. Frost the sides of the cake with the Pineapple Whipped Topping. Using a pastry bag with a decorative tip, pipe the remaining topping on the top edges of the cake. Chill until ready to serve.
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