Weight Watchers Five Ingredient Pineapple Upside Down Cake

Recipe by Rosiegirl
READY IN: 47mins
YIELD: 1 cake


  • 14
    cup unsalted butter, divided
  • 14
    cup light brown sugar, packed
  • 340
    g pineapple slices in juice, canned, 1/4 cup pineapple juice reserved
  • 1
    large egg
  • 250
    ml vanilla cake mix


  • Preheat oven to 375°F.
  • Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan).
  • Sprinkle sugar over top.
  • Carefully place pineapple rings in a single layer in bottom of pan.
  • Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
  • Remove pan from heat.
  • Melt remaining 2 tbsp butter on stove top or in microwave.
  • In a medium size mixing bowl beat egg with remaining melted butter,.
  • Add cake mix and reserved pineapple juice. Combine well.
  • Pour batter over pineapple.
  • Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
  • Allow cake to cool for about 15 to 20 minutes.
  • When still warm loosen sides with a knife and invert cake onto a serving plate.
  • Slice into 10 pieces and serve.
  • Yields 1 slice per serving.