* the cake box may call for oil but replace it with the ¼ cup of melted butter. Web preheat oven to 350. Web combine the reserved pineapple juice with enough water to make 1 total cup of liquid.
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Web instructions drain a can of dole crushed pineapple.
Prepare package of pound cake mix according to directions, but use pineapple syrup in place of.
Remove from freezer and wrap the cake with plastic wrap and then foil.Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.Add pineapple on top of brown sugar butter mixture.
Melt butter over medium heat in a sauce pan.In a separate bowl, beat eggs until lemon colored (about 5 minutes) Place back into the freezer and it should keep for up to 3 months.Can i use a cake mix?
To defrost, remove from freezer to countertop until it comes to room temperature.
Web while baking, the pineapple caramelizes in a butter and brown sugar bath, giving the pineapple upside down cake its signature glistening top and adding so much rich, browned butter flavor to the pineapple.Spray 9x9 square pan with baking spray. But it comes in a lovely bundt cake package.Combine 1/2 cup drained pineapple, brown sugar, 3 tablespoons melted butter, and 3 tablespoons pineapple syrup.
Web to do this:
