Description
A nostalgic pineapple upside down cake that combines sweet, sticky pineapples with a light, fluffy cake for a delightful dessert.
Ingredients
- 1 Box Yellow Cake Mix (plus eggs and oil as specified on the box)
- 1 Can Pineapple Rings (about 14 oz)
- 1 Jar Maraschino Cherries
- 1 Stick Butter (1/2 cup)
- 1/2 Cup Brown Sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Melt 1 stick of butter and 1/2 cup of brown sugar in a saucepan over medium heat until smooth.
- Pour the butter and sugar mixture into a greased Bundt pan.
- Drain the pineapple rings and arrange them in a circular pattern in the Bundt pan with cherries in between.
- Combine the yellow cake mix, eggs, oil, and enough reserved pineapple juice to make the total liquid about 1 cup.
- Mix until smooth and pour the batter over the pineapple arrangement.
- Bake for 38-45 minutes until a toothpick comes out clean.
- Cool for 10 minutes and then invert onto a cake platter.
- Let it cool completely before serving.
Notes
For best results, use room temperature ingredients and don’t overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American