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Pineapple Upside Down Cake

Ingredients:

½ cup butter, melted

1 cup brown sugar

2 (20oz) cans of pineapple rings in juice

1 (15.25oz) box yellow cake mix

3 eggs

½ cup butter, softened

A few cherries, if desired

Utensils:

Measuring cups and spoons

Stand or Hand Mixer

Mixing Bowls

Spatula

9in Circular Cake Pan

Nonstick Cooking Spray

 

Recipe Instructions


Kitchen Safety Tips:

Check inside your oven before you preheat it.

Make sure to assemble your hand mixer before you plug it in!

Step 1: Prep

Preheat oven to 350°

Spray cake pan with nonstick cooking spray.

Use pineapple juice from the can and measure out 1 cup of juice. You may add water if you need to make 1 full cup. Set aside.

Step 2: Butter & Sugar

Combine melted butter and brown sugar in a small mixing bowl.

Spread that mixture onto the bottom of your prepped cake pan.

Step 3: Pineapple & Cherries

Arrange pineapple in the bottom of the cake pan on top of the brown sugar mixture. Place one ring in the center, and the rest in a circle. Press down into the sugar mixture. Press a cherry into the center of the ring, if desired.

Step 4: Cake Mix

Add softened butter, cake mix, 1 cup of pineapple juice, and 3 eggs to a mixing bowl.

Use hand mixer to beat on a low speed for 30 seconds. Then beat on a high speed for 2 minutes.

Step 5: Bake

Spread cake batter on top of the pineapple inside the cake pan.

Bake at 350° for about 30 minutes or until a toothpick comes out clean.

Step 6: Finish and Enjoy

Remove from oven and let cool inside pan for 5 minutes. Carefully flip cake pan over and remove pan. Enjoy!

This can be stored in an airtight container in the refrigerator for up to 4 days.