A New Twist On A Classic

When you think of dessert, I bet Pineapple Upside Down Cake doesn't come to mind does it? Hear me out though... do the words fruity, sticky, salty, butter, and sweet make you start to drool a little? You should because this dessert is amazing! The coolest part is it all starts with a pouch of True Scoops Salted Butterscotch Sauce mix! That's what gives this cake that ooey gooey texture and intense flavor. 

Wait, Where's The Ice Cream?

We want to show you how versatile True Scoops mixes are by featuring a variety of desserts. This delish cake showcases the Salted Butterscotch Sauce, but we definitely recommend topping your cake slice with a heaping scoop of Vanilla Bean ice cream! 

Let's Talk Fruit

Not a pineapple or cherry fan? Swap your fruit with peaches, apples, plums, cherries, or berries! And while you're at it, throw a shot of rum, bourbon, or whiskey in there to kick things up a notch. 

Let Them Eat Cake!

We use a classic yellow cake in a box (because time is precious), but you could easily make your own cake or swap out yellow cake for whatever cake your heart desires. Just look at the packaging and make sure you have the additional ingredients necessary.

Time For The Heavyweights

Don't be afraid of cooking in a cast iron skillet. Yes they're heavy, but they get the job done. Make sure it's well-seasoned, cleaned, and spritzed with some non-cooking spray for good measure. You can certainly also use a traditional metal cake pan, oven-safe pyrex, or disposable cake tin. Just grease it up real good! 

Pineapple Upside Down Cake

Yield: 10-12 Servings

Prep Time: 15 Minutes

Total Time: 1 Hour

You'll Need

1 Pouch True Scoops Salted Butterscotch Sauce Mix

4 Tbsp Butter, cubed

1 20 Oz Pineapple Rings in Juice

1 Jar Maraschino Cherries, pitted and stemmed

1 Box Yellow Cake Mix (plus the ingredients to prepare it)

Instructions

Preheat the oven to 350F. Spray a 12" skillet with non-stick cooking spray. Sprinkle the True Scoops Salted Butterscotch Sauce over the bottom of the pan in an even layer.

Drop the cubes of butter evenly over the salted butterscotch mix

Drain the pineapple rings (reserve the juice and use in place of water for your cake, or save for cocktails!) and place them in an even layer in the skillet.

Drain the maraschino cherries (make sure to remove any stems or pits) and place one in the center of each pineapple ring and in any gaps.

Prepare the cake mix per the packaging instructions. If your cake calls for any water, use the reserved pineapple juice. Pour the cake batter evenly over the fruit.

Bake on the middle rack for 40-45 minutes or until a toothpick runs clean in the cake portion. Let cool for 10 minutes, then place a plate upside down over the skillet and gently flip so the cake is inverted on the plate. Serve the cake warm with ice cream.