Spiced Pineapple Upside-Down Cake | Aprox. 12 slices
Bake at home | with Salted Caramel Frosting
Baking just got easier with this delicious Spiced Pineapple Upside-Down Cake made using Betty Crocker's cake mix. This light and fluffy sponge, layered with pineapple rings and complete with a mouthwatering layer of salted caramel frosting, is sure to impress guests.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 tin(s)
Pineapple Rings
120 grams
Salted Caramel Sauce
(Contains Milk)
1 pack(s)
Velvety Vanilla Cake Mix
(Contains Cereals containing gluten May contain Soya, Egg, Milk)
4 sachet(s)
Ground Cinnamon
1 grams
Ricotta Cheese
(Contains Milk)
Not included in your delivery
3 unit(s)
Egg
120 milliliter(s)
Water
6 tbsp
Vegetable Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line two 8''/20cm round cake tins with baking paper.
b) Remove the pineapple rings from the tin (keep the tin and pineapple juice for later).
c) Drizzle one third of the salted caramel sauce into 1 of the cake tins, ensuring it covers the bottom of the tin fully.
d) Place the pineapple slices in a single layer on top of the caramel
a) In a large bowl, combine the Betty Crocker cake mix, cinnamon, the pineapple juice from the tin with the eggs, water and vegetable oil (see pantry for all three amounts). Gently stir until fully combined, 2-3 mins.
b) Divide the cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 22-27 mins, or until a rounded knife inserted in the centre comes out clean. TIP: The cake with the pineapple rings in the bottom may take 5-10 mins longer.
c) Once baked, allow the cakes to cool completely before removing from the tins.
a) While the cakes cool, combine in a medium bowl the ricotta and half the remaining salted caramel sauce.
b) Once completely cooled, gently spread the salted caramel frosting over the top of the cake without the pineapple rings.
c) Stack the cake with the pineapple rings on top of salted caramel frosting, pineapple side facing upwards.
d) Drizzle over the remaining salted caramel sauce to finish.
Enjoy!
