Easy and Delicious Pineapple Upside Down Cake
Make a perfect pineapple upside down cake with ease!
Pineapple upside down cake may be the most requested dessert in my family. When I make it, it just disappears from the plate. I've tried other recipes--some more complicated that this one, some just as easy, but none of them produced the delicious results of this simple recipe.
-1 box yellow cake mix (plus 3 eggs,1 cup water, 1/2 cup olive oil)*
-28 oz can pineapple slices (or one 20 oz can and one 8 oz can)
-10 oz jar maraschino cherries (whole or halves, without stems)
-2/3 cup packed brown sugar
-1/4 cup margarine or butter
*ingredients for the cake mix will vary with the brand of cake. I always use Betty Crocker's Super Moist cake mix.
Notes on this recipe
Although I normally make cakes from scratch, I find that cake mix works well for this cake and saves a lot of time and effort as well. I also always use yellow cake mix. It's tempting to pick up the boxed mix specifically designed for this dessert, but I've tried it a couple times, and it just isn't as good as the simple yellow mix.
I prefer whole cherries for the pineapple cake versus the halves. The whole look better on the cake and give you a little more delicious cherry flavor!
I use a 14.5 in x 10.5 in x 2 in pan for this recipe. When I bought a new one recently, it was labeled as a lasagna/roast pan. These pans do work quite well for lasagna, but mine is still generally referred to as the "pineapple upside down cake pan" at home.
If you don't have this particular size handy, you can use another size, but you may have to adjust the cooking time. I would suggest you get one of these pans, however. They are the ideal size for many dishes, and the cake's thickness results in the perfect sweet fruit to fluffy cake ratio. I've tried making the cake in other pans, but it just does not come out as well.
1. Preheat oven to 350F.
2. Cut butter into several sections and place in baking dish. Place dish in oven while it preheats to melt butter. Keep an eye on it to make sure butter doesn't burn,
3. Make cake mix according to box instructions.
4. Take pan with melted butter out of oven and sprinkle brown sugar evenly over the bottom of the pan.
5. Place pineapple slices on top of brown sugar. Line them up so they are touching. Depending on the size of your pan, you may have to cut a few in half to fill up the whole pan.
6. Place a cherry in the middle of each pineapple slice, including the halves, and in the empty spaces created by each set of four touching slices (as shown in the above picture).
7. Pour cake batter evenly over the pineapple slices and cherries.
8. Bake for 45-50 minutes. Test doneness by inserting a wooden toothpick in the center. The cake is done when the toothpick comes out clean.
9. Remove the cake from the oven and turn the pan upside down onto a serving tray (a large, flat cookie sheet, a heat resistant chopping board, or an actual serving tray will all work fine). Allow the pan to remain on the cake for about 5 minutes.
10. Carefully remove the pan, and allow the cake to cool fully.
11. Slice into squares about the size of each pineapple ring, and serve your beautiful and yummy dessert.
It's easiest and safest to flip the pan over like you usually turn out round cake from its pan. Place the serving tray over the top of the pan. Then grab the sides of both pan and tray and turn them over, so the serving tray rests on the bottom.