Pineapple-Garlic Upside Down Cake

READY IN: 1hr
Recipe by Danny Beason

Presented By: Mary Collins-Shepard

Top Review by **Tinkerbell**

I had to make some slight adjustments to this recipe but none that altered the flavor. I halved this recipe and used a half recipe of recipe #208645 for the cake, pineapple chunks instead of rings & baked 6 mini-cakes in 8 oz ramekins. Despite the strange combination, I totally loved this recipe! DH wasn't crazy about it, even though he loves garlic as much as I do, but I would definitely make this again. I may use minced garlic instead of the slices for him though. I arranged the pineapple wedges into circles that were very close to what a ring would have looked like. I tried this recipe out of sheer curiosity & I'm really glad I did. Sometimes it's a nice surprise to go out of our comfort zone! Thanks for sharing, Danny! :)

Ingredients Nutrition

  • 158.51 ml melted butter
  • 236.59 ml packed light brown sugar
  • 566.99 g cansliced pineapple, drained
  • 5 garlic cloves, sliced
  • 517.37 g package yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 78.07 ml oil (or as called for by your cake mix)
  • 314.66 ml water (or as called for by your cake mix)

Directions

  1. Preheat oven to 350ºF.
  2. Spread butter over bottom of a 13"x9" baking dish.
  3. Sprinkle evenly with brown sugar.
  4. Arrange pineapple in a single layer over sugar.
  5. Place a few slices of garlic in the center of each ring.
  6. Place remainder of garlic slices around rings.
  7. Prepare cake according to package directions.
  8. Pour batter into prepared pan and bake 30-35 minutes or until cake tester inserted near center comes out clean.
  9. Let cool 10 minutes.
  10. Loosen edges and turn out onto a serving platter.
  11. Serve warm or at room temperature.

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