Pineapple Upside-Down Cake
Indulge in this delightful Pineapple Upside-Down Cake, where a tender, buttery base meets a luscious topping of caramelized pineapple, decadent brown sugar, and vibrant maraschino cherries. The magic happens when you flip it over, revealing a stunning, sweet masterpiece that's perfect for any occasion. Get ready for a slice of tropical bliss that will have everyone coming back for more!
Prep
15
min
Cook
35
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 3/4 cup pineapple juice (from the canned pineapple) (180 ml)
- 1 can sliced pineapple (reserve the juice for the cake batter)
🥛Dairy & Eggs(5)
- 1/2 cup melted butter (114 g)
- 1/4 cup melted butter (56.8 g)
- 1/4 cup cold butter, sliced into thin pieces (56.8 g)
- 3 eggs
- 1/4 cup milk (60 ml)
🫙Pantry Staples(2)
- 3/4 cup brown sugar (150 g)
- 1 box vanilla cake mix
📦Other(1)
- 1 jar maraschino cherries
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl, crack the eggs and beat them lightly. Add the melted butter, pineapple juice, milk, and vanilla cake mix. Mix with a hand mixer on low speed for 1 minute, then increase to high speed for 1 minute, until the batter is smooth. Set aside.
- 3
Spray a 10-inch round cake pan or a 9×13-inch deep baking dish with nonstick cooking spray.
- 4
Arrange the pineapple slices evenly in the bottom of the prepared pan. Place a maraschino cherry in the center of each pineapple ring.
- 5
In a small bowl, combine the brown sugar and 1/4 cup melted butter until well mixed. Spoon and spread the mixture evenly over the pineapple slices.
- 6
Evenly place the thin slices of cold butter over the brown sugar mixture.
- 7
Carefully pour the prepared cake batter over the pineapple layer and spread it evenly.
- 8
Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Remove the cake from the oven and let it cool in the pan for 30 minutes to 1 hour.
- 10
Carefully run a knife around the edges of the pan, place a serving platter over the cake, and quickly invert it. Lift the pan away carefully.
- 11
Allow the cake to cool completely to room temperature before slicing and serving.
Share this recipe
Prep
15
min
Cook
35
min
Serves
8
people
Level
beginner
Share this recipe
Pineapple Upside-Down Cake
Indulge in this delightful Pineapple Upside-Down Cake, where a tender, buttery base meets a luscious topping of caramelized pineapple, decadent brown sugar, and vibrant maraschino cherries. The magic happens when you flip it over, revealing a stunning, sweet masterpiece that's perfect for any occasion. Get ready for a slice of tropical bliss that will have everyone coming back for more!
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 3/4 cup pineapple juice (from the canned pineapple) (180 ml)
- 1 can sliced pineapple (reserve the juice for the cake batter)
🥛Dairy & Eggs(5)
- 1/2 cup melted butter (114 g)
- 1/4 cup melted butter (56.8 g)
- 1/4 cup cold butter, sliced into thin pieces (56.8 g)
- 3 eggs
- 1/4 cup milk (60 ml)
🫙Pantry Staples(2)
- 3/4 cup brown sugar (150 g)
- 1 box vanilla cake mix
📦Other(1)
- 1 jar maraschino cherries
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl, crack the eggs and beat them lightly. Add the melted butter, pineapple juice, milk, and vanilla cake mix. Mix with a hand mixer on low speed for 1 minute, then increase to high speed for 1 minute, until the batter is smooth. Set aside.
- 3
Spray a 10-inch round cake pan or a 9×13-inch deep baking dish with nonstick cooking spray.
- 4
Arrange the pineapple slices evenly in the bottom of the prepared pan. Place a maraschino cherry in the center of each pineapple ring.
- 5
In a small bowl, combine the brown sugar and 1/4 cup melted butter until well mixed. Spoon and spread the mixture evenly over the pineapple slices.
- 6
Evenly place the thin slices of cold butter over the brown sugar mixture.
- 7
Carefully pour the prepared cake batter over the pineapple layer and spread it evenly.
- 8
Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Remove the cake from the oven and let it cool in the pan for 30 minutes to 1 hour.
- 10
Carefully run a knife around the edges of the pan, place a serving platter over the cake, and quickly invert it. Lift the pan away carefully.
- 11
Allow the cake to cool completely to room temperature before slicing and serving.