I’m glad to have this light dessert as part of my meal-ending rotation! I can’t recall ever having pineapple upside-down cake, but one of my friends swears by it. So when I saw a 2-ingredient pineapple cake recipe, from WW Recipes, I started thinking of ways to convert it to something like an upside-down cake to give it a little more flavor. Here’s the lowdown on my 4-ingredient cake:
- 1 box angel food cake mix
- 20-oz. can of crushed pineapple, in juice, undrained
- 12 maraschino cherries
- 1/4 to 1/3 cup sugar-free caramel sauce (I used 1/4 cup, but I think 1/3 cup might cover the cake better next time.)
Preheat your oven to 350 degrees. Place the cake mix in a bowl. Add the pineapple; stir until the ingredients are well mixed and the batter is moistened. Pour into a 13 x 9 pan sprayed with cooking spray. Place the cake in the oven, baking to the typical package instructions.
When the top of the cake becomes golden and a little crusty, before the entire cake is completely set, add the 12 cherries to the top of the cake, gently pushing into the surface of the cake a little bit. Pour the caramel sauce on top of the cake, gently spreading around with a silicone spatula. (Looking back, though, it would definitely be easier to spread the caramel and then place the cherries.)
Place the cake back in the oven and continue baking until you can put a toothpick in the cake and have it come out clean.
Cool and cut into 12 slices.