This is my husband's favorite cake. It does not last long around here!!
Preheat oven to 350 degrees F.
In a 9"x13" baking pan, melt the butter in the oven. Sprinkle with brown sugar evenly. Arrange pineapple slices over butter/sugar mixture. Add one whole cherry to the center of each pineapple slice. Pour reserved pineapple juice into a measuring cup. Add enough cherry juice to make 1 cup, set aside.
In a medium-size mixing bowl, prepare the cake as directed on the box except replace the water with the reserved pineapple/cherry juice.
Pour cake batter over pineapple and cherries.
Bake for 42 - 48 minutes or until a toothpick inserted into the center of the cake comes out clean.
Pressure Cooking Method:
In a small mixing bowl, melt the butter in the microwave. Using two 8" round aluminum foil pans, divide the butter between both pans. Sprinkle the brown sugar evenly over the butter. Place pineapple slices over the sugar/butter mixture. Place a whole cherry in the center of each pineapple. Prepare box cake as directed, exchanging the water for reserved pineapple/cherry juice. Divide the batter between the two pans.
Add about 1 cup of water to the bottom of the cooker.
Place the cake pan on the wire rack with the handles up. (If you don't have handles on your rack, make a sling with aluminum foil and it place under the cake pan for easier lifting onto the rack.) Lift one of the 8" pans with the rack (or the sling) into the cooker. Place a square sheet of foil lightly over the pan to keep the moisture inside the cooker from dripping down into the cake. Cover and make sure the vent is closed. Press the Meat/Chicken button and then press the Time Adjust button to get a total of 30 minutes time. After the timer goes off, let the pressure release naturally. Remove and turn the cake onto a platter. Serve warm or cold.
The cake pan should always be on a rack and NOT touch the bottom of the pressure cooker.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 709 | ||
Calories from Fat: 425 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.2g | 63 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 22g | ||
Cholesterol 116.8mg | 36 % | |
Sodium 348.4mg | 12 % | |
Potassium 117.8mg | 3 % | |
Total Carbohydrate 69g | 20 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 68.5g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database 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: 709
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