When we chose this weeks recipe we wanted to choose something that would be light and delicious. We settled on Pineapple & Fig Upside Down Cake. This dessert is best served with a scoop of vanilla ice cream and around your favorite people. Checkout the recipe below!
1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 yellow cake mix
Heat oven to 350°F in a 13x9-inch pan, melt butter in oven. Sprinkle brown sugar and Bellisari's Blistered Jalapeno & Fig Spread evenly over butter. Arrange pineapple slices on brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool.