Pineapple Upside Down Cake
Pineapple Upside Down Cake
Are you looking for an easy dessert to make that your family will enjoy? Your friends and family will love this classic pineapple upside down cake. This cake is moist, fruity and gooey. This recipe is easy to make. Just bake, flip and enjoy.
Ingredients
1/4 cup of butter
1 cup of packed brown sugar
1 can (20oz) pineapple slices, drained but keep the juice
1 jar (6oz) maraschino cherries drained without stems
1 box Betty Crocker super moist yellow cake mix
eggs and vegetable oil according to cake recipe
Directions
- Heat oven to 350 degrees. Melt butter in microwave until melted. Place butter in 13×9 pan. Sprinkle brown sugar over butter. Arrange pineapple slices over brown sugar. Place cherry in center of pineapple and arrange around the slices. Press gently into brown sugar.
2) Make cake batter according to directions. Substitute pineapple juice for water (if there is not enough juice add water to make 1 cup). Pour batter over pineapples and cherries.
3) Baking time varies. I baked it for 35 minutes and it was completely cooked. Depending on your oven and the pan you are using. I would set timer for 30 minutes and check every 5 minutes, so it does not overcook. Bake until when you put a knife or toothpick in it comes out clean.
4) After cake comes out of oven, loosen sides with knife or small spatula. Place a serving plate or cookie sheet over the cake and flip it over. Leave it flipped for 5 minutes so the brown sugar can drizzle over cake. Then remove the pan and let cool for 30 minutes. Store in refrigerator.
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