White Chocolate Pineapple Upside Down Cake

Recipe by Dragonfly AZ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F Lighly grease a 13 x 9 inch pan.
  • Melt 6 Tbs butter and stir in brown sugar. Spread mixture on bottom of prepared pan.
  • Drain pineapple as much as you can, reserving the liquid. Pour drained pineapple over sugar mixture.
  • Pat cherries dry and arrange over pineapple.
  • Cut the remaining 6 Tbs butter into pieces. Place butter and chopped white chocolate in a microwave safe bowl and microwave on high for 1 minute. Stir until mixture is smooth.
  • Place the cake mix, 1 cup of the pineapple juice, eggs, vanilla, and melted butter mix into a large mixing bowl.
  • Mix at low speed for 1 minute, scraping sides frequently.
  • Increase speed to medium and beat for 2 minutes longer until batter is well combined and thick.
  • Pour batter over the pineapples and chrries, smoothing wiht rubber spatula.
  • Bake cake until it springs back when lighly pressed, 43-48 minutes/.
  • Remove pan from oven andplace o wire rack to cool for 10 minutes.
  • Run knife around edge of cake and invert onto serving platter so that the cherries and pineapples are on top.
  • Slice and serve warm.
  • Store at room temp up to 3 days.
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