Stovetop Chocolate Pineapple Upside Down Cake
1/4 cup butter
1/2 cup brown sugar, firmly packed
1 can (20 ounces) pineapple slices
4 maraschino cherries, drained and halved
2 packages (9 ounces each) chocolate cake mix
1 1/2 tablespoons Pantry Korintje Cinnamon
1 teaspoon rum extract
Vanilla ice cream (optional)
1/2 cup sweetened flaked coconut, toasted (optional)
Melt butter in Large (10-inch) Skillet over low heat. Stir in brown sugar until
well blended using Bamboo Spoon. Remove skillet from heat; cool on Stackable
Meanwhile, drain pineapple slices in small colander of 4-Piece Colander & Bowl
Set; reserve juice in small bowl. Arrange 8 pineapple slices over sugar mixture.
Place a cherry half in the center of each pineapple slice.
Add enough water to pineapple juice to measure 1 cup. Combine cake mix,
cinnamon, liquid, eggs and extract. Whisk with Stainless Steel Whisk until well
blended. Gently pour over fruit in skillet.
Place cover on top of skillet. Place skillet over medium heat. Cook 8-10 minutes
or until batter bubbles around edges of skillet. Reduce temperature to low. Cook
20-30 minutes or until Cake Tester inserted in center comes out clean. Remove
skillet from heat. Carefully loosen edge of cake; invert onto heat-safe serving
plate. Cool slightly.
If desired, serve with a scoop of vanilla ice cream using Ice Cream Dipper.
Sprinkle with toasted coconut, if desired.
Yield: 10 servings
Nutrients per serving: (1 piece of cake, 1/4 cup of ice cream): Calories 70,
Total Fat 13 g, Saturated Fat 7 g, Cholesterol 80 mg, Carbohydrates 36 g,
Protein 4 g, Sodium 200 mg, Fiber 1 g
Cook's Tip: Preheat oven to 350°F. Spread shredded coconut in a single layer
over bottom of Small Bar Pan. Bake 8-10 minutes (stir coconut occasionally for
even browning) or until light golden brown; cool completely.
Source: Pampered Chef