Quick and Delicious Pineapple Upside-Down Cake

Impress your loved ones with a timeless treat: the classic pineapple upside-down cake. Boasting a luscious combination of fruity, gooey, and caramel flavors, this cake has been a cherished favorite for generations.

Fortunately, our Easy Pineapple Upside-Down Cake recipe offers a fool-proof shortcut, using a box of Betty Crocker™ Super Moist™ Yellow Cake Mix to get your dessert oven-ready in just 15 minutes. With clear step-by-step instructions, Betty Crocker™ is with you every step of the way to help you create this amazing upside-down pineapple cake. All that’s left to do is bake, flip, and savor!

His recipe has all the necessary ingredients for the pineapple upside down cake. Take the paper and pen to write down this deliciousness to make later at home!

Today, our Creative Recipes website is pleased to bring you this wonderful recipe.

pineapple upside down cake Ingredients:

• 1/4 cup butter
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained, juice reserved
• 1 jar (6 oz) maraschino cherries without stems, drained
• 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
• Vegetable oil and eggs called for on cake mix box

Preparation method:

To begin, preheat your oven to 350°F (or 325°F for a dark or nonstick pan). In a 13×9-inch pan, melt butter in the oven. Sprinkle brown sugar evenly over the melted butter. Arrange the pineapple slices on top of the brown sugar and place a cherry in the center of each slice, with the remaining cherries arranged around the slices. Press gently into the brown sugar.

Next, add enough water to the reserved pineapple juice to measure 1 cup. Prepare the cake batter as directed on the box, substituting the pineapple juice mixture for the water. Pour the batter over the pineapple and cherries.

Bake the cake for 42 to 48 minutes (or 44 to 53 minutes for a dark or nonstick pan), or until a toothpick inserted in the center comes out clean. As soon as the cake is done, run a knife around the side of the pan to loosen the cake. Then, place a heatproof serving plate upside down onto the pan and turn the plate and pan over. Leave the pan over the cake for 5 minutes so that the brown sugar topping can drizzle over the cake. Finally, remove the pan and allow the cake to cool for 30 minutes. It can be served either warm or cool and should be stored covered in the refrigerator.

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