Pineapple Upside Down Cake
Pan Size: 9×13-inch pan
Baking Time: 40–45 minutes
Temperature: 325°
- 1 box Duncan Hines Yellow Cake Mix
- 2 tbsp. flour
- 1 tbsp. baking powder
- 4 eggs, separated
- 1 c. water
- 2/3 c. oil
- 2 tbsp. sugar
- 1 1/2 cubes butter, melted
- 1 c. brown sugar
- 1 20 oz. can crushed pineapple, drained
- Separate the eggs.
- Pour the cake mix, flour, baking powder, egg yolks, water, and oil into a bowl and mix well.
- Beat the egg whites till stiff.
- Add 2 tbsp. sugar to the stiffened whites.
- Fold the cake mixture into the whites.
- Pour into a 9×13-inch pan: butter, brown sugar, and pineapple.
- Pour cake batter on top of the pineapple mixture.
- Bake at 325° for 40–45 minutes.
- When done, cool slightly before taking out of pan.
