Pineapple Upside Down Cake

Wow your friends and family with this super easy classic Pineapple Upside Down Cake that is keto-friendly, lowcarb, sugar free, grain free and gluten free! The caramelized top and moist yellow cake delivers on looks and flavor!

What you need 

• 1 Classic Yellow Cake Mix 
• 12 tbsp unsalted butter; split into 8 tbsp & 4 tbsp portions, melted
• 1/4 cup milk
• 2 eggs 
• 1/2 cup brown sugar replacement
• fresh pineapple, 4 slices 

1. Preheat the oven to 325°F.
2. Melt 4 tbsp unsalted butter and mix with 1/2 cup brown sugar replacement. Spread on bottom of an 8x8 cake pan. 
3. Arrange pineapple slices on top. If using canned pineapple, make sure to drain the juice before lining the pan by placing on a paper towel.
4. Prepare the Classic Yellow Cake Mix by combining the dry mix, 8 tbsp melted butter, 1/4 cup milk, and 2 eggs in a medium bowl. Pour cake batter on top of pineapple. 
5. Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean. 
6. When ready, remove the cake from the oven and allow it to cool before turning upside down. About 20 minutes. 
7. Place your cake plate over the pan, hold sides tight and flip for a beautiful upside down cake!
8. Enjoy.