Donut Upside Down Cake
replace those healthy pineapple rings with rings of empty carbohydrates and fat!
*Thanks to Cakespy
Adapted from Betty Crocker
Ingredients
1/4 cup butter or margarine
2/3 cup packed brown sugar
12 mini doughnuts
1 1/3 cups flour
1 cup granulated sugar
1/3 cup butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy whipping cream
1 egg
Procedure
1. Heat oven to 350°F.
2. In a 9-inch square or 9x13 inch rectangle pan (if you use the rectangle, as I
did, it will just be a bit more shallow; if you use the square, you may need
less mini doughnuts), melt butter in oven. Sprinkle brown sugar evenly over
melted butter. Arrange mini doughnuts over brown sugar in rows.
3. In medium bowl, beat remaining ingredients with electric mixer on low speed
30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping
bowl occasionally. Pour batter gently over doughnuts, so as not to disturb their
careful arrangement.
4. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
Immediately place heatproof serving plate upside down over pan; turn plate and
pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle
over cake; remove pan. Serve warm; this cake is best when served the same day.
Store cake loosely covered.