Pineapple Upside-Down Cake Recipe Image

Pineapple Upside-Down Cake

BySusan
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1/4 cup unsalted butter

Pineapple Upside-Down Cake Recipe Image

Pineapple Upside-Down Cake

1/4 cup unsalted butter
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/4 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained, juice reserved
  • 1 jar (6 oz) maraschino cherries without stems, drained
  • 1 box Betty Crocker Super Moist yellow cake mix
  • Vegetable oil and eggs as called for on cake mix box

Method
 

  1. -Preheat oven to 350. In 13×9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Gently press pineapple slices on brown sugar. Gently press a cherry in center of each pineapple slice, and arrange remaining cherries around slices.
  2. -Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  3. -Bake 42 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Allow to cool & Enjoy!

Tips for the Best Pineapple Upside-Down Cake

  • Pre-heat & Prep: Always gather all ingredients before cooking pineapple upside-down cake.
  • Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

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