The Best Pineapple Upside-Down Cake

Ingredients :
°½ c Butter (divided into 2 equal portions of ¼ c melted butter)
°1 cup light brown sugar (packaged)
°20 oz pineapple slices (drained, reserve juice, cut slices in half)
°20 maraschino cherries
°15 oz yellow mix cake
°3 eggs

Preheat your oven to 350°F (175°C) and coat your cake pan with butter and flour.
Pour the first ¼ cup portion of melted butter into your cake pan, then sprinkle brown sugar over the melted butter. Spreading equally over the bottom of the Bundt pan.
½ c butter, 1 c light brown sugar
Arrange the halved pineapple slices in the bottom of your loaf pan nestled in the ridges, then place a maraschino cherry between the slices. Gently press the cherries down firmly into the brown sugar.
20 ounces sliced ​​pineapple, 20 maraschino cherries
Mix reserved pineapple juice with enough water to make 1 cup of total liquid. Mixing cake batter as directed on the box using the second cup of melted butter, the pineapple juice with water & the eggs.
½ c butter, 15 oz yellow cake mix, 3 eggs, water
Pour the mixed batter into your bundt pan gently so the pineapple slices stay straight, and do not spread.
Bake at 350°F (175°C) for 30 to 35 minutes, or until an inserted toothpick, toothpick or butter knife comes out clean. A fully baked cake should come back to life.
Place a plate or serving platter on the bottom of the cake pan and invert the cake, then let stand for 5 minutes to allow the cake to release from the pan.
Remove the cake pan and continue to cool for 25 minutes, then serve warm or save for later.

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