Pineapple Upside Down Cake
This easy Pineapple Upside Down Cake starts with a cake mix and results in a moist, buttery cake with cherry-filled pineapple rings. For more delicious dessert recipes, try these Mini Cherry Cheesecakes!
Servings 15
Baking Temp 350°F
Equipment
- 13x9-inch pan
Ingredients
- 1 20 oz can pineapple slices in juice
- 1 box yellow cake mix, plus ingredients needed to prepare cake
- ½ cup butter, melted
- 1 cup brown sugar
- 10 maraschino cherries without the stems
Instructions
To make the Cake
- Preheat oven to 350°F.
- Drain the can of pineapple slices, reserving the juice.
- Add enough water to the pineapple juice to make 1 cup; set aside.
- Pour the melted butter into a 13x9-inch pan; sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices over the brown sugar and place a cherry inside each pineapple ring; set aside.
- Prepare the cake mix according to the box instructions, substituting the pineapple juice and water mixture in for the plain water.
- Pour the batter evenly over the pineapple slices and bake for 40-45 minutes, or until a toothpick pressed into the center of the cake comes out mostly clean (a few moist crumbs are okay).
- Let the cake set for 5 minutes, then invert onto a serving tray.
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