Betty Crocker Pineapple Upside-Down Cake Mix

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Betty Crocker Pineapple Upside-down Cake Mix, 21.5 OzCrushed Pineapple in Extra Heavy Syrup (Crushed Pineapple, Sugar, Water, Citric Acid), Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Palm Oil, Corn Starch, Leavening (Sodium Aluminum Phosphate, Baking Soda, Monocalcium Phosphate), Dextrose, Salt, Cellulose Gum, Artificial Flavor.Directions You Will Need: 2 tablespoons margarine or butter, 2/3 cup water, 1 egg. Time to Bake! 1. Heat oven to 350F (metal or glass pan) . Melt butter in 8-inch square pan or 9-inch round pan in oven. Sprinkle with Topping Mix. Top with undrained Dole Pineapple. 2. Beat Cake Mix, water and egg in medium bowl on low speed 30 seconds, then on medium speed 2 minutes. Pour over topping mixture. 3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute. If using glass, dark or nonstick pan, shorten bake time by 5 minutes. No-Cholesterol Recipe: Make cake as directed-except in step 1, substitute margarine for the butter; in step 2, make batter using 2/3 cup water and 1/4 cup fat-free egg product or 2 egg whites. High Altitude (3500-6500 ft. ): Heat oven to 375F (glass pan-350F). Make as directed-except top with Pineapple before sprinkling with Topping Mix. Stir 3 Tbsp. all-purpose flour into dry Cake Mix. Make batter using 3/4 cup water plus 1 Tbsp. water and 1 egg or 2 egg whites or 1/4 cup fat-free egg product. Warnings Do not eat raw cake batter.

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