Here’s an easy Pineapple Upside Down Cake recipe that’s simple to make with pantry staples, delivering a moist, caramelized, and visually stunning dessert.
Ingredients:
-
- 1/4 cup butter or margarine
- 1 cup packed brown sugar
- 1 can (20 ounce) pineapple slices in juice (drained, juice reserved)
- 1 jar (6 ounce) maraschino cherries without stems, drained
- 1 box Betty Crocker SuperMoist™ yellow cake mix
- Vegetable oil and eggs called for on cake mix box
Directions:
-
- Heat oven to 350°F (325°F for dark or nonstick pan).
- In 13×9-inch pan, melt butter in oven.
- Sprinkle brown sugar evenly over butter.
- Arrange pineapple slices on brown sugar.
- Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserve pineapple juice to measure 1 cup.
- Make cake batter as directed on box, substituting pineapple juice mixture for the water.
- Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.
- Immediately run knife around side of pan to loosen cake.
- Place heatproof serving plate upside down onto pan; turn plate and pan over.
- Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
- Cool 30 minutes.
- Serve warm or cool.
- Store covered in refrigerator.
Tips:
-
- Pan Choice: A cast-iron skillet enhances caramelization but a standard cake pan works well. Avoid springform pans to prevent leaks.
- Variations: Add chopped pecans or walnuts to the topping for crunch. Use crushed pineapple instead of slices for a different texture.
- Storage: Store in an airtight container at room temperature for 1-2 days or refrigerate for up to 4 days. Reheat slices briefly for best flavor.
- Make Ahead: Prepare the topping in the pan and refrigerate; add batter and bake when ready.
This recipe uses simple ingredients, minimal mixing, and no fancy equipment. The cake is forgiving and flips easily if cooled briefly.
If you want a gluten-free version, a different pan size, or tips for perfect flipping, let me know in the comments below.
