Description
Indulge in the nostalgic flavors of a classic Pineapple Upside Down Cake with this easy-to-follow recipe. Perfect for any occasion, this dessert features a moist yellow cake topped with caramelized pineapple slices and sweet maraschino cherries.
Ingredients
For the topping:
- ¼ cup butter
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice (reserve juice)
- 18 maraschino cherries (drained)
For the cake:
- 1 box (approx. 15 oz) yellow cake mix
- Eggs, oil, and water as directed on the box (use reserved pineapple juice in place of some water)
Instructions
- Preheat oven: Preheat oven to 175°C (350°F). Place butter in a 13×9-inch baking dish and melt in the oven for 5–7 minutes.
- Prepare topping: Remove dish and sprinkle brown sugar over melted butter. Arrange pineapple slices and cherries on top.
- Make cake batter: Prepare cake mix according to package instructions, using reserved pineapple juice in place of some water.
- Assemble and bake: Pour batter over the pineapple and cherries. Bake for 40–45 minutes until a toothpick comes out clean.
- Invert and serve: Run a knife around edges, invert the cake onto a plate after 5 minutes, and cool before serving.
Notes
- For extra flavor and moisture, use all pineapple juice in the cake mix.
- Pat pineapple rings dry to prevent excess moisture.
- Brushing with warm apricot jam after baking gives a glossy finish.
- Cake can be made a day ahead and stored covered at room temperature or chilled.
