Pineapple Upside Down Cake
Pineapple Upside Down Cake is the ultimate throwback dessert that never goes out of style.
Ingredients
Pineapple Layer
- ¼ cup butter, melted
- 1 cup brown sugar, packed
- 1 20 oz can pineapple rings with juice
- maraschino cherries
Cake
- 1 15.25 oz cake mix box (yellow or french vanilla)
- 3 eggs
- ½ cup canola or vegetable oil
- 1 cup pineapple juice (or water)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Melt ¼ cup butter and pour it evenly into your baking dish. Sprinkle the brown sugar over the melted butter, spreading to cover the bottom.
- Arrange the pineapple slices on top of the brown sugar, then place cherries in the centers of the pineapple rings and around them.
- In a large mixing bowl, combine the cake mix, eggs, oil, and pineapple juice (or water). Mix on low speed until smooth. Gently pour the batter over the arranged pineapple and cherries.
- Bake the cake for 40–45 minutes, or until a cake tester inserted into the center comes out clean.
- Carefully run a knife around the edges of the pan to prevent sticking. Let the cake cool for about five minutes.
- Place a large plate or cookie sheet over the pan, then carefully invert the cake (use oven mitts, it will be hot!). Let the pan rest on top for a few minutes so the brown sugar glaze can drip down.
- Remove the pan, and your classic pineapple upside down cake is ready to serve!
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