Pineapple UpsideDown Cake
Yummo!
My husband's favorite type of cake is a Pineapple Upside Down cake. Believe it or not, until a few months ago, I'd never even tasted one, let alone, made one! I know, I know....How could I have made it this long without ever tasting this fabulous dessert? I don't know. But I will never be able to live without it again, I can tell you that!
This cake is a moist, sweet, delicious treat that makes you want to close your eyes and say "yummmmm." when you take that first bite. Maybe you're a little skeptical, as I was. I mean, how can a cake without any icing be good?!? But, oh it is. The icing is replaced with a buttery sweet brown sugar glaze that coats and seeps into the cake.
This recipe is super easy and not expensive to make. It's so simple, you'll want to whip one up for every party, get together or family dinner you're invited to. Or you may just want to make one all for yourself!
I hope you try this recipe and love it just as much as my family does. It's so easy to make and even my son (who hates everything that isn't pepperoni pizza or chocolate) loved it!
Cook Time
Ingredients
- 1/4 c butter or margerine
- 1 c light brown sugar
- 1 box Yellow or Butter Cake mix, any brand
- 1 (12 oz) can Pineapple slices in juice
- Maraschino Cherries, (optional)
- oil, eggs, butter etc. needed for cake mix., Amts on package
Before you get started...
Open Pineapple and drain the juice into a container to use in cake batter in place of the water called for on the package. I drain mine right into a measuring cup. You will need to add water to the juice to equal one cup of liquid if there is not enough juice and set aside
Instructions
- Preheat oven to 350 degrees. Put butter in 13 x 9 in. pan and set inside oven to melt butter. When butter is melted, sprinkle brown sugar evenly over it. Press the pineapple slices into the brown sugar. (At this point, you could also add the optional cherries into the center of each pineapple slice.)
- Make up the cake batter according to package directions, substituting the pineapple juice mixture for the water. (If using a yellow cake mix, substitute 1/3 cup melted butter for oil required on package). When batter is mixed, pour over pineapples in pan.
- Bake for 42-48 minutes, or until a toothpick inserted in center of cake comes out clean. Immediately run a knife along the edges of the cake to loosen when removed from oven. cover cake with a heat resistant tray or cookie sheet and flip over so that the cake will be on the tray. Leave the baking dish over the cake for at least 5 minutes to be sure that all the brown sugar (and sometimes a stubborn pineapple slice) has a chance to drip down onto the cake. Remove pan and cool for thirty minutes before cutting.
Author's Note:
I prefer to use a butter recipe cake mix for this cake, just because I prefer the taste and feel that it makes a richer cake. I usually use a store brand mix and Dole pineapple though any brand should do.
There will often be a little more juice in the bottom of the can once you remove the pineapple slices. I usually go ahead and add that to the batter also, in addition to the other juice mixture. If you feel this makes the batter too runny, you can add a little flour to the batter (about 1/4 c, a tbsp at a time) until thickened.
