Pineapple Upside Down Cake Recipe
This pineapple upside down cake recipe is a classic dessert that combines caramelized pineapples, sweet maraschino cherries, and a moist cake base. Perfect for family gatherings or a treat-yourself moment!
Ingredients
- 1/4 cup unsalted butter melted
- 1/2 cup brown sugar
- 1 can pineapple rings 8–10 slices, drained
- Maraschino cherries about 10
- 1 box yellow cake mix or homemade batter
- 1/3 cup vegetable oil
- 1 cup water
- 3 large eggs
Instructions
- Prepare the pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to prevent sticking.
- Create the caramel layer: In the bottom of the pan, pour melted butter and evenly sprinkle the brown sugar.
- Arrange the fruit:
- Place pineapple rings on top of the sugar mixture, fitting as many as possible in a single layer. Add a cherry to the center of each ring.
- Prepare the batter:
- In a mixing bowl, combine the cake mix, water, oil, and eggs. Mix until smooth.
- Assemble the cake:
- Pour the batter gently over the pineapple rings and cherries, spreading evenly.
- Bake:
- Place in the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and flip:
- Allow the cake to cool in the pan for 10 minutes. Place a serving plate on top of the pan, then carefully flip to reveal the caramelized pineapple topping.
Notes
- Use canned pineapples for uniform slices, but fresh pineapples work too for a less sweet option.
- Let the cake cool slightly before flipping to avoid hot caramel burns.
- Serve warm with whipped cream or vanilla ice cream for an indulgent treat.