Pineapple Upside Down Cake
I remember when I was a kid, this was kind of a “fancy dessert” kind of recipe. Now that I’ve made it, it’s really easy to do. I actually made a half recipe with leftover pineapple and cherries from another recipe and that turned out good too. You can be fancier, and use the pineapple rings with the cherries in the holes, but I’m good with just using pineapple chunks.
Pineapple Upside Down Cake
Ingredients
- 1 20 oz can of Pineapple rings or chunks drain and reserve the juice
- 1 6-10 oz jar of Maraschino cherries drained and reserve the juice
- 1 Box of Yellow Cake Mix
OR
- 2 ¼ cups all purpose flour
- 1 ½ cups sugar
- 1 Tbsp baking powder
- ¾ tsp salt
For the Cake
- 1.25 cup retained juice use all pineapple juice first and then add enough cherry juice and/or water if needed
- ½ cup butter
- 1 cup brown sugar
- 3-4 large eggs
- 2/3 cup vegetable oil
Instructions
- Preheat your oven to 350 degrees F.
- Put the butter in a 9×13 pan and put in the oven just long enough to melt.
- Remove the pan and distribute the melted butter evenly across the pan.
- Add the brown sugar to the butter and stir through evenly.
- Arrange the pineapple and cherries evenly on the brown sugar. If you have pineapple rings place the cherries inside the rings.
- Combine the flour, sugar, baking powder and salt if making your own cake mix.
- Combine the eggs, oil, and reserved juice together, and then blend with the cake mix to make the batter.
- Pour the batter over the fruit in the pan, it should level itself.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5-10 minutes (don’t wait longer, the sugar may stick to the pan) then run a knife around the outer edge to loosen it and place a large platter over the top of the pan. Flip them over together and the cake will release onto the platter.