Easy Pineapple Upside Down Cake
We use a yellow cake mix to make this moist and easy to make Pineapple Upside Down Cake. The cake batter bakes into the pineapple slices, maraschino cherries and brown sugar and butter in the bottom. Yum! Yum!
Servings 8
Ingredients
- 1/4 cup butter
- 1 cup brown sugar firmly packed
- 1 can pineapple slices 20 ounces, drained and reserve the juice
- 1 jar maraschino cherries without stems, 6 ounce jar, drained
- 1 box yellow cake mix
- 1/3 cup Vegetable oil
- 3 eggs large
Instructions
- Heat oven to 350F/180C
- In a 13 x 9"square pan, melt the butter in the oven
- Sprinkle the brown sugar evenly over the butter
- Arrange pineapple slices on the brown sugar
- Place a cherry in the center of each pineapple slice
- (you can place the rest of the cherries around the slices, pressing gently into the brown sugar)
- Add enough water to the pineapple juice to measure 1 cup
- Make the cake batter as directed, using the pineapple juice mixture instead of water
- Pour the batter over the pineapple and cherries
- Bake 40 to 48 minutes (or until the cake is golden and a toothpick comes out clean)
- Remove from the oven and immediately run a knife around the side of the pan to loosen the cake
- Place a heatproof plate upside down on the pan and using oven mitts turn the plate and pan over
- Leave the pan on top of the cake for 5 minutes so that the brown sugar and butter drizzle over the cake
- Remove the pan and cool for 30 minutes
- You can serve the cake warm or cool
- Store covered in the fridge
- Easy as Pie!
