Pineapple Upside-Down Cake

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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake is a warm, caramelized, juicy classic that feels like a hug in dessert form — sweet, buttery, and bright with pineapple.

Prep Time15

Cook Time48

Total Time1 3

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 300kcal

Equipment

13x9-inch baking pan
Mixing Bowl

Ingredients

1/4 cup unsalted butter melted in the pan
1 cup packed light brown sugar evenly sprinkled over melted butter
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
as called for cup vegetable oil use the box’s specified quantity
as called for number eggs use room temperature eggs if possible

Instructions

Preheat the oven to 350°F. Place the 1/4 cup unsalted butter in a 13x9-inch baking pan and put the pan in the oven just long enough for the butter to melt — about 3 to 5 minutes. Carefully remove the hot pan from the oven and tilt to coat the bottom with melted butter. Sprinkle 1 cup packed light brown sugar evenly over the melted butter so the sugar covers the entire bottom of the pan.
Arrange the drained pineapple slices on top of the brown sugar in a single even layer. Place a maraschino cherry in the center of each pineapple ring, and tuck remaining cherries in between slices or wherever you like for a fun pattern.
Measure the reserved pineapple juice. Add enough water to the reserved juice to equal 1 cup of liquid total. In a mixing bowl, prepare the Betty Crocker Super Moist yellow cake mix according to box directions, substituting the juice-and-water mixture for the water called for on the box. Add the vegetable oil and eggs as directed on the box. Mix until the batter is smooth but don’t overmix.
Gently pour or spoon the cake batter over the fruit and sugar layer, spreading carefully so the fruit stays in place. Smooth the top lightly with a spatula. Place the pan in the preheated oven and bake for 42–48 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
When baking is complete, remove the pan from the oven and immediately run a knife around the edges to loosen the cake from the pan. Place a heatproof serving plate over the pan and carefully invert the pan and plate together so the cake flips onto the plate with the fruit on top. Let the inverted pan sit on the plate for 5 minutes before lifting the pan to reveal the glossy top.
Allow the cake to cool to warm or room temperature before slicing. Serve slightly warm for the best caramel flavor or at room temperature if serving later.

Notes

Store leftover cake covered in the refrigerator for up to 4 days. For longer storage, slice and freeze in airtight containers for up to 2 months.

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