Thu, May 24 2012
Ollie's Pineapple-Strawberry Upside-Down Cake
Naturally sweet and full of flavour!
Ingredients
1 box Duncan Hines pineapple supreme cake mix
1 20 oz. can pineapple slices
1/2 C. brown sugar
1 Tbs. butter melted
2 strawberries, sliced and sweetend with sugar
Nutrition Information
Serving Size 1 cake 1061g
Recipe makes 1 cake)
Calories 3174
Calories from Fat 1239 (39%)
Amount Per Serving %DV
Total Fat 137.7g 211%
Saturated Fat 51.7g 258%
Monounsaturated Fat 47.7g
Polyunsaturated Fat 27.6g
Trans Fat 0.0g
Cholesterol 1009mg 336%
Sodium 4090mg 170%
Potassium 986mg 28%
Total Carbohydrate 441.3g 147%
Dietary Fiber 7.5g 30%
Sugars 258.5g
Protein 49.5g 98%
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Preheat oven to 350 degrees. In bowl, mix cake batter as directed. Use 2 8-inch cake pans. Cover the bottom and sides of pans with butter. Sprinkle to brown sugar equally in each pan. Place one slice of pineapple in the middle of each pan. Then cut all the other slices in half except for one. Arrange the halves around the center slice. The last slice of pineapple, chop and spread around. In one pan you will put a little strawberry in the middle of each pineapple. Mark your pan on the side so you know which is which. Pour batter into pans. Bake for 33-36 minutes. Pull out. Flip the pineapple pan first. Let it sit for 1 minute then flip the pineapple-strawberry cake on top. Let it cool down for 12 minutes. Then serve a little warm.
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