Pineapple Upside-Down Cake
Creamy, juicy, and impossibly nostalgic, this Pineapple Upside-Down Cake is the kind of dessert that turns an ordinary night into a small celebration.
Equipment
- 13x9-inch baking pan
- Mixing Bowl
Ingredients
Ingredients
- 1/4 cup Unsalted butter Melted in the pan
- 1 cup Light brown sugar Packed
- 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 Vegetable oil For the cake mix
- as called for Eggs For the cake mix
- 1 cup Pineapple juice Reserved and mixed with water to equal 1 cup liquid for the cake mix
Instructions
- Preheat oven to 350°F. Place the 13x9-inch pan in the oven to warm and melt the 1/4 cup unsalted butter directly in the pan. Carefully remove the hot pan from the oven.
- Evenly sprinkle 1 cup packed light brown sugar over the melted butter, spreading it to cover the bottom of the pan.
- Arrange pineapple slices on top of the brown sugar in a single layer. Place maraschino cherries in the center of each pineapple ring and in the spaces between slices as desired.
- Measure the reserved pineapple juice and add water as needed to make 1 cup of liquid total. Prepare the Betty Crocker Super Moist yellow cake mix according to the directions on the box, using the pineapple juice mixture in place of the water. Add the oil and eggs as instructed on the box and mix until smooth.
- Gently pour the prepared batter over the fruit and brown sugar layer, smoothing lightly so it covers evenly without disturbing the pineapple arrangement.
- Bake on the middle rack for 42–48 minutes, or until a toothpick inserted in the center comes out clean. Watch the cake during the last 5 minutes to avoid overbaking.
- Immediately upon removing from the oven, run a knife around the edges of the pan to loosen the cake. Place a heatproof serving plate over the pan and carefully invert the pan and plate together so the cake flips out onto the plate.
- Let the pan sit on the inverted plate for 5 minutes before lifting the pan straight up to reveal the caramelized fruit top. Allow the cake to cool before slicing. Serve warm or at room temperature.
Notes
Serve with vanilla ice cream or whipped cream for a classic pairing. A drizzle of caramel sauce adds extra richness.