Easy Pineapple Upside-Down Cake
This Easy Pineapple Upside-Down Cake is soft and buttery with caramelized pineapple rings and cherries on top. This recipe uses boxed cake mix and is the perfect summer snack to enjoy with friends and family.
Servings 8 -10 servings
Ingredients
- 1 box white cake mix I used Betty Crocker
- 3 large eggs or as called for in package
- 1/3 cup vegetable oil or as called for in package
- 2 20 oz cans pineapple slices, drained, juice reserved
- 1 1/4 cup light brown sugar
- 1/4 cup unsalted butter
Topping:
- Fresh Whipped Cream
- Cherries fresh or maraschino
Instructions
- Preheat the oven to 350ºF.
- Melt butter in the oven in a 9x13 cake pan. Remove and sprinkle brown sugar over the melted butter. Carefully arrange the pineapple slices pressing gently on the sugar. If adding maraschino cherries, place them in between slices.
- Follow the instructions on the cake mix box. Make cake batter using the pineapple juice instead of the amount of water called for in the instructions. I used 1 1/4 cup of the pineapple juice.
- Pour batter over pineapple slices and smooth out the top using an angled spatula or the back of a spoon.
- Bake for 40 minutes as instructed on the box, or until a toothpick inserted in the center comes out clean.
- Once cool, run a knife around the edges of the pan before turning over onto a serving plate.
- Serve with fresh whipped cream and cherries.
Notes
- Storage: store in the refrigerator in an airtight container up to 3 days.