Preheat oven to 325 degrees F
1. Caramel topping: Combine brown sugar and butter, melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.
2. Make Cake Batter according to instructions on the box. Pour over pineapple/caramel mixture.
3. Bake cake about 1 hour to 1 hour 15 minutes (use toothpick test). Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 111 (31%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 20.3mg||6 %|
|Sodium 339.3mg||12 %|
|Potassium 158.4mg||4 %|
|Total Carbohydrate 61g||18 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 59.5g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 355
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