Pineapple Upside-Down Cake
Golden, gooey, and bursting with tropical flavor, Pineapple Upside-Down Cake is a retro classic that never goes out of style. With a caramelized brown sugar topping, sweet pineapple rings, and juicy maraschino cherries, this cake is as beautiful as it is delicious.
Servings: 12 servings
Calories: 350kcal
Equipment
- 13x9-inch baking pan
- Mixing Bowl
Ingredients
Ingredients
- 1/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained Reserve the juice
- 1 jar (6 oz) maraschino cherries, stems removed, drained
- 1 box Betty Crocker Super Moist yellow cake mix
- vegetable oil and eggs As called for on the cake mix box
Instructions
- Preheat oven to 350°F. Melt butter in a 13x9-inch pan in the oven. Remove and sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices on top of brown sugar. Place cherries in centers of slices and in between as desired.
- Measure reserved juice and add water to equal 1 cup liquid. Prepare cake mix according to box directions, using juice mixture in place of water.
- Gently pour batter over the fruit and sugar layer. Bake for 42–48 minutes or until a toothpick comes out clean.
- Immediately run a knife around pan edges. Invert cake onto a heatproof plate. Let sit 5 minutes before lifting the pan.
- Cool before slicing. Serve warm or at room temperature.
Notes
Use a glass baking dish to monitor browning. Letting the cake rest upside-down helps release the fruit topping cleanly. Try adding coconut flakes before serving for a tropical touch!
Nutrition
Calories: 350kcal | Fat: 15g