Ingredients
Scale
- 1 (20-ounce) can pineapple rings, 10-11 rings
- ¼ cup water, or as needed
- 1 (15.25-ounce) package yellow cake mix
- ½ cup vegetable oil
- 3 large egg whites
- ½ cup unsalted butter, melted
- 1½ cups brown sugar
- 7 maraschino cherries
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9×13 metal baking pan.
- Drain the juice from the pineapple can into a measuring cup. Add water if necessary to reach a total of 1 cup of liquid. Set extra juice aside.
- In a large bowl, combine cake mix, 1 cup pineapple juice, vegetable oil, and egg whites. Beat for about 2 minutes until smooth.
- Pour melted butter into the baking dish and sprinkle with brown sugar. Arrange the pineapple rings in the dish and place maraschino cherries in the centers.
- Pour the cake batter over the arranged fruits and bake for 42-48 minutes or until a toothpick comes out clean.
- Once baked, cool the cake in the pan for 10 minutes. Gently loosen the edges with a knife before inverting onto a platter.
Notes
Use a shallow baking pan for easier inversion.
Make sure the pineapple rings are arranged without overlapping for even cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 264
- Sugar: 23g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.