Pineapple Upside Down Cake
Pineapple Upside Down Cake
Ingredients
For the Topping
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1 can pineapple slices, drained
- 1 cup maraschino cherries, as needed
For the Cake Batter
- 1 box yellow cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup milk
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
Melt the 1/2 cup of butter and pour it evenly into the bottom of a round baking pan.
⏱️ 2 min
- 3
Sprinkle the 1 cup of brown sugar evenly over the melted butter in the pan.
⏱️ 1 min
- 4
Arrange the drained pineapple slices over the brown sugar mixture in the pan, ensuring they cover the bottom as much as possible.
⏱️ 3 min
- 5
Place maraschino cherries in the center of each pineapple ring. Fill in any gaps around the edges of the pan with additional cherries as desired for a vibrant topping.
⏱️ 3 min
- 6
In a separate large bowl, combine the yellow cake mix, eggs, oil, and milk.
⏱️ 2 min
- 7
Mix the cake batter ingredients until smooth, scraping down the sides of the bowl as needed. Be careful not to overmix.
⏱️ 2 min
- 8
Carefully pour the prepared cake batter over the pineapple and cherry layer in the baking pan, spreading it gently to cover the fruit evenly.
⏱️ 2 min
- 9
Bake the cake in the preheated oven at 350°F for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350
- 10
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the caramelized topping to set slightly.
⏱️ 10 min
- 11
After 10 minutes, carefully invert the cake onto a serving plate. Place the plate over the pan, then quickly and confidently flip the pan over. Lift the pan slowly to reveal the pineapple and cherry topping.
⏱️ 2 min
- 12
Serve warm or at room temperature. Enjoy your classic Pineapple Upside Down Cake!
Kitchen Tools
Nutrition Facts (per serving)
Pineapple Upside Down Cake
For the Topping
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1 can pineapple slices, drained
- 1 cup maraschino cherries, as needed
For the Cake Batter
- 1 box yellow cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup milk
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
Melt the 1/2 cup of butter and pour it evenly into the bottom of a round baking pan.
⏱️ 2 min - 3
Sprinkle the 1 cup of brown sugar evenly over the melted butter in the pan.
⏱️ 1 min - 4
Arrange the drained pineapple slices over the brown sugar mixture in the pan, ensuring they cover the bottom as much as possible.
⏱️ 3 min - 5
Place maraschino cherries in the center of each pineapple ring. Fill in any gaps around the edges of the pan with additional cherries as desired for a vibrant topping.
⏱️ 3 min - 6
In a separate large bowl, combine the yellow cake mix, eggs, oil, and milk.
⏱️ 2 min - 7
Mix the cake batter ingredients until smooth, scraping down the sides of the bowl as needed. Be careful not to overmix.
⏱️ 2 min - 8
Carefully pour the prepared cake batter over the pineapple and cherry layer in the baking pan, spreading it gently to cover the fruit evenly.
⏱️ 2 min - 9
Bake the cake in the preheated oven at 350°F for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 40 min•🌡️ 350 - 10
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the caramelized topping to set slightly.
⏱️ 10 min - 11
After 10 minutes, carefully invert the cake onto a serving plate. Place the plate over the pan, then quickly and confidently flip the pan over. Lift the pan slowly to reveal the pineapple and cherry topping.
⏱️ 2 min - 12
Serve warm or at room temperature. Enjoy your classic Pineapple Upside Down Cake!