Description
A classic Pineapple Upside Down Cake made with a moist cake base and topped with caramelized pineapple and cherries.
Ingredients
Scale
- 1/4 cup butter
- 15.25 ounce box Duncan Hines Pineapple Supreme (or yellow cake mix)
- 1/2 cup vegetable oil
- 3 large eggs
- 15 ounce can pineapple rings, fully drained, juice reserved
- 20 ounce can crushed pineapple, fully drained, juice reserved
- 1 cup packed brown sugar
- 15 maraschino cherries
- vanilla ice cream, for serving
Instructions
- Generously coat the bottom and sides of a 9×13 casserole dish with nonstick spray.
- Place the butter in the middle of the dish and transfer to the oven while it preheats to 350 degrees F.
- In a large mixing bowl, whisk together the cake mix, vegetable oil, eggs, 1 cup pineapple juice, and crushed pineapple.
- Once the butter has melted, remove from the oven and sprinkle the brown sugar on top.
- Place pineapple rings over the brown sugar in an even layer and place maraschino cherries inside each pineapple ring.
- Pour the batter on top in an even layer. Bake for 45 minutes or until a tester in the center comes out clean.
- Remove from the oven and let stand for 45 minutes to cool. Run a dull knife around the edge to loosen.
- Place a cutting board or serving tray on top of the dish and carefully invert the cake. Leave the pan over the cake for 5 minutes, then remove the pan.
- Slice and serve with vanilla ice cream!
Notes
- Make sure to reserve the pineapple juice for the recipe.
- This cake can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
Keywords: Pineapple Upside Down Cake, Inverted pineapple cake, Caramelized pineapple cake, Pineapple dessert cake, Pineapple skillet cake