Pineapple Upside Down Cake
Pineapple upside down cake is a classic dessert made using boxed cake mix, pineapple rings and maraschino cherries baked in a buttery, brown sugar topping.
Ingredients
- 1 Stick Butter, melted
- 1 Cup Light Brown Sugar
- 10 Maraschino Cherries
- 20 Oz Pineapple Rings, save 1 cup of juice from the can
- 1 Box Yellow Cake Mix (plus the ingredients to make it)
- 1 Egg
- 20 Oz Crushed Pineapple, drained
- 3.4 Oz Frensh Vanilla Instant Pudding
Instructions
- Preheat the oven to 350°
- Add melted butter and brown sugar to a 9 x 13” baking dish. Mix the two together and spread them evenly onto the bottom.
- Drain the pineapple rings from the juice and set the juice aside. We’ll be using the juice later so be sure to keep it! Place the pineapples rings side by side into the baking dish. Feel free to cut the rings in half to make them fit evenly onto the edges if needed.
- Fill in the center of the pineapple rings and any exposed, open areas with a pitted maraschino cherry that’s stems have been removed.
- In a separate bowl, mix together the boxed cake mix, oil and eggs as directed on the package-do not add the water. Add one extra egg to the batter and replace the water with the pineapple juice that we had saved from earlier.
- Add in ¾ of the can of the crushed pineapple and instant pudding and stir them into the batter until evenly incorporated.
- Pour the batter into the baking dish on top of the pineapple rings and cherries and spread it out evenly.
- Place the cake into the center rack of the oven for 40 minutes.
- Let the cake cool for at least 30 minutes, upside down. Do not flip it over yet.
- When the 30 minutes has passed, carefully flip the cake over onto a parchment paper lined surface.
- Cut into individual pieces, serve warm and enjoy!