Add to Collection
Go to Collections
Pineapple Upside Down Cake
Pineapple Upside Down Cake pairs a moist pineapple-flavored cake with an irresistible layer of buttery caramelized pineapple slices and cherries.
- ½ cup unsalted butter melted
- ⅔ cup packed brown sugar
- 9 slices of canned pineapple juice reserved
- 9 maraschino cherries stems removed
- 1 box of yellow cake mix
- 1 cup reserved pineapple juice add water to reach 1 cup if needed
- ½ cup unsalted butter
- 3 large eggs
Preheat the oven to 350F. Grease a 9x13 baking dish.
Pour the butter into the baking dish and add the brown sugar, spreading to evenly cover the entire dish.
Place the pineapple rings into the dish over the brown sugar. Place a cherry in the center of each pineapple.
Prepare the cake mix with the reserved pineapple juice, butter, and eggs. Pour the batter into the baking dish to cover the pineapple and cherries.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Place a heatproof plate or platter on top of the baking dish and carefully turn it over. Leave the plate on top for a few minutes to allow the sauce to drain. Remove the baking dish.
Cool the cake for 30 minutes. Serve warm.
Calories: 373kcal | Carbohydrates: 52g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 335mg | Potassium: 84mg | Fiber: 1g | Sugar: 34g | Vitamin A: 535IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 1mg