Pineapple Upside Down Cake

Pineapple upside down cake is really special with its gooey brown sugar goodness, pineapple rings, and maraschino cherries. It is a vintage classic and it is still such a wonderful dessert.

Prep Time15

Cook Time45

Total Time1

Servings: Servings

Author: Carlee

Ingredients

¼ cup butter
1 cup light brown sugar packed
20 ounces pineapple rings in juice
18 maraschino cherries
15.25 ounce yellow cake mix
⅓ cup oil
3 large eggs

Makes: 9 x 13inch rectangle

Instructions

Preheat oven to 350℉
Put ¼ cup butter in a 9x13-inch pan and place in preheating oven for a few minutes to melt.
Once the butter is melted, remove the pan from the oven. Sprinkle the 1 cup light brown sugar over the butter to form an even layer.
Arrange the pineapple rings in the bottom of the pan, reserving the juice for later. Place a cherry in each pineapple ring and in the gaps.
Pour the pineapple juice from the can into a measuring cup. Add enough water to bring the total volume up to one cup.
In a mixing bowl, combine the 15.25 ounce yellow cake mix, ⅓ cup oil, 3 large eggs and pineapple juice mixture. Then beat on medium speed for two minutes.
Pour the cake batter over the pineapple rings in the pan.
Bake for 40-45 minutes or until the center springs back when lightly touched with a finger.
Run a knife around the edge of the pan to loosen the cake, then tip out onto a large platter. Leave the pan on the cake for 5 minutes to ensure all of the brown sugar syrup has a chance to transfer to the cake. Then remove the pan from the cake and cool for at least 30 minutes before serving.

Notes

Due to the fruit, leftover pineapple upside down cake should be covered and stored in the refrigerator.

Nutrition

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