Description
A classic pineapple upside-down cake featuring a caramelized topping of pineapples and cherries on a fluffy yellow cake base, perfect for family gatherings.
Ingredients
- 1 box yellow cake mix
- 1 can crushed pineapple (20 oz), drained
- 1 can pineapple rings (20 oz)
- Eggs, according to box instructions
- Oil, according to box instructions
- Pineapple juice (to replace water amount on box)
- Maraschino cherries
- 1 cup brown sugar
- ½ cup butter
Instructions
- Preheat the oven to 350 °F.
- Drain the crushed pineapple and set aside the juice for later use.
- In a skillet, melt the butter sliced into pieces. Remove from the heat and mix in the brown sugar until well blended.
- Using a spatula, spread the brown sugar mixture up the sides of the skillet, creating a base for the pineapples.
- Line the skillet with pineapple rings, ensuring coverage of the bottom. Place a maraschino cherry in the center of each ring.
- In a mixing bowl, combine the cake mix, adding the ingredients according to the box instructions but replacing water with pineapple juice.
- Gently fold in the crushed pineapple until everything is well mixed.
- Carefully pour the cake batter into the skillet, avoiding any disturbance to the arranged pineapples. Smooth the top with a spatula.
- Bake until a toothpick inserted in the center comes out clean, about 75 minutes.
- Allow the cake to cool for 5-10 minutes before carefully flipping it onto a serving plate.
Notes
For best results, use fresh ripe pineapples and ensure ingredients are at room temperature for even mixing.
