Pineapple Upside-Down Cake

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices, drained (reserve juice)
• 1/2 cup maraschino cherries
• 1 box yellow cake mix
• 3/4 cup crushed pineapple (from reserved juice)
• 3 large eggs
• 1/3 cup vegetable oil

Steps

1. 1 Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. 2 Melt butter in pan over medium heat. Stir in brown sugar until bubbly.
3. 3 Arrange pineapple slices and cherries in the caramel layer.
4. 4 In a bowl, mix cake batter with cake mix, eggs, oil, and crushed pineapple.
5. 5 Pour batter over pineapple. Bake for 45 minutes or until a toothpick comes out clean.
6. 6 Cool for 10 minutes, then invert onto a serving plate.

Nutrition

Tips

• Use fresh pineapple for a more vibrant flavor if you prefer.
• Ensure oven is preheated to guarantee even baking.
• Let the cake cool slightly to avoid breaking when flipping.
• For extra flair, add a sprinkle of cinnamon to the caramel layer.

Storage

Store covered in the fridge for up to 3 days. Reheat individual slices in the microwave for 20 seconds.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a cup of strong coffee or hot tea.
• Top with whipped cream for extra indulgence.
• Add a drizzle of caramel sauce for an extra touch of sweetness.

FAQ