Caramel Pineapple Upside-Down Cake Recipe

ingredients

1 can (20 ounce size) pineapple tidbits in juice, undrained
1/4 cup milk
1 tablespoon stick margarine or butter
30 small soft caramel candies
1 cup canned mashed sweet potatoes
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large egg whites
1 egg
1 package (18.25 ounce size) yellow cake mix

directions

Heat oven to 350 degrees F.

Drain pineapple in a colander over a bowl, reserving 1 cup juice.

Arrange pineapple evenly in bottom of 2 round (9") greased cake pan. Combine milk, margarine and caramels in a small bowl; microwave on high 2-1/2 minutes or until caramels are melted, stirring every minute. Pour caramel mixture evenly over pineapple in pans.

Combine reserved pineapple juice, sweet potatoes and remaining ingredients in a large bowl; beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes or until well-blended.

Pour batter evenly over caramel layer in pans; bake for 40 minutes or until cake tests done. Cool in pan 5 minutes.

Place a plate upside down on top of each pan and invert onto plates. Serve warm.

nutrition data

Nutritional data has not been calculated yet.