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)

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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.