Pineapple Upside Down Cake

The old-fashioned Pineapple Upside Down Cake is a simple and classic dessert that everyone loves. This recipe is an easy one courtesy of a vanilla cake mix that is jazzed up with a homemade caramel, canned pineapple rings and maraschino cherries.

Course Dessert

Cuisine American

Keyword cake recipe, pineapple upside down cake

Prep Time 15

Cook Time 35

Cooling time 10

Total Time 1

Servings pieces

Calories 256kcal

Author Katie Cooksey

Equipment

10-inch cast iron pan

Ingredients

1/2 cup salted butter
1 1/4 cups light brown sugar
20 oz pineapple rings drained and blotted dry; 1 can
maraschino cherries drained and blotted dry
15.25 oz yellow cake mix Betty Crocker brand preferred
1 cup cold water
1/2 cup vegetable oil
3 large eggs

Instructions

Preheat oven to 350° F.

make the pineapple-caramel topping

In a cast iron skillet, melt butter and sugar together. Once the brown sugar has melted into the butter and bubbled up, remove from heat.
Arrange prepared pineapple rings to the brown sugar mixture to cover the bottom of the pan. Add in maraschino cherries to the center of each pineapple ring and set aside.
In a large bowl, stir cake mix together with water, oil and eggs according to package directions.
Pour batter over pineapple and cherries in pan and smooth the top.
Bake at 350° F for 28-35 minutes or until toothpick comes out clean or with a few moist crumbs.
Cool 10 minutes before running a knife along the edges of the skillet and flipping onto a serving platter. Slice and enjoy!

Video

Nutrition