🍍 Easy Pineapple Upside Down Cake
Ingredients:
Topping:
-
1/4 cup (1/2 stick) unsalted butter
-
1/2 cup brown sugar (light or dark)
-
6–8 pineapple slices (canned in juice, drained)
-
Maraschino cherries (optional, for center of pineapples)
Cake:
-
1 box yellow cake mix (plus ingredients called for on the box: eggs, oil, water)
or use the simple homemade version below
🧁 Instructions:
1. Preheat oven to 350°F (175°C)
2. Make the topping:
-
Melt butter in a 9×13 inch pan or round 9-inch cake pan.
-
Sprinkle brown sugar evenly over the melted butter.
-
Arrange pineapple slices over the sugar.
-
Place a cherry in the center of each pineapple ring if using.
3. Prepare the cake batter:
-
Mix the yellow cake mix according to the box instructions (usually with water, oil, and eggs).
-
Pour the batter gently over the pineapples so you don’t disturb the layout.
4. Bake:
-
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the cake cool in the pan for 10–15 minutes (not too long or it will stick).
-
Carefully invert onto a serving plate. Tap the pan gently if needed to release.
🎂 Homemade Cake Batter Option (if not using boxed mix):
-
1 1/2 cups all-purpose flour
-
1 cup granulated sugar
-
1/2 cup unsalted butter, softened
-
2 large eggs
-
1/2 cup milk
-
1 1/2 tsp baking powder
-
1/4 tsp salt
-
1 tsp vanilla extract
Beat all ingredients together until smooth and pour over the topping.
✅ Tips:
-
For a super moist cake, replace water with pineapple juice from the can.
-
Use dark brown sugar for a deeper caramel flavor.
-
Serve warm with a scoop of vanilla ice cream or whipped cream.
Let me know if you want a mini version, a muffin tin style, or a vegan/gluten-free twist!