6 ounces (3/4 cup) brown sugar
2 ounces (1/4 cup) evaporated milk
Pinch salt
1 large can pineapple tidbits in juice1 box Betty crocker pineapple cake mix
Eggs, Vegetable oil, and Water as listed on the back of the cake mix box
1 cup cold heavy cream
2 tablespoons powdered sugar
Heat oven to 350. Spray a 9 by 13 pan with cooking spray and line with parchment.
Whisk together the brown sugar, evaporated milk, and salt in a bowl. Spread evenly in the 9 by 13 pan.
Drain the pineapple, saving 1/2 cup of the juice. Spread the drained pineapple in an even layer over the brown sugar mixture.
Mix the cake mix according to the package directions and spread evenly over the pineapple. Bake the cake at 350 until the center springs back when touched and registers 200 degrees.
Let the cake cool 5 minutes, then poke all over with a toothpick. Evenly drizzle the reserved half cup of pineapple juice all over the cake. Let the cake cool for 20 minutes. Run a knife around the edges of the cake. Place a serving platter over the cake and invert it to turn it out onto the platter. Cover with plastic wrap and refrigerate until cold.
Whip the cream and powdered sugar on high speed until medium stiff peaks form. Spread over the cake and serve. Keep leftovers covered and refrigerated.
Comments