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Pineapple Upside-Down Cake Angelettes
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Prep Time:
20 minutes
Total Time:
42 minutes
Create individual mini cakes with an angelette pan and Betty Crocker® cake mix for a heavenly treat!
Ingredients:
  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 3 cans (8 ounces each) sliced pineapple in juice, drained and juice reserved
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup vegetable oil
  • 3 eggs
Instructions:
  • Preheat the oven to 350°F. Grease the cups of the angelette pan with cooking spray. In a 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Spoon 1 generous tablespoon of the sugar mixture into each of the 6 angelette cups. Place a pineapple slice over the sugar mixture in each cup and press gently.
  • Combine reserved pineapple juice with water to make 1 1/4 cups. In a large bowl, mix cake mix, pineapple juice mixture, oil, and eggs using an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Spoon slightly less than 1/2 cup batter into each angelette cup.
  • Bake for 18 to 22 minutes or until a toothpick inserted in the center of the cake comes out clean. Then, invert a heatproof serving plate on top of the pan, flip the plate and pan together, and let the pan sit over the cakes for 1 minute before removing.
  • Continue the process with the remaining sugar mixture, pineapple, and batter to prepare the rest of the cakes. Serve the cakes warm or at room temperature, and store them loosely covered.

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