Pineapple Upside Down Cake
With its golden caramelized pineapple rings and bright maraschino cherries, Pineapple Upside Down Cake is both festive and insanely easy to make.
Ingredients
- 1 box yellow cake mix
- 1 stick butter halved and melted
- ¼ cup brown sugar
- 3 eggs
- 20 oz can crushed pineapples in 100% juice use a blender if you only have tidbits
- 1 can pineapple rings
- 1 small jar of maraschino cherries
Instructions
- Preheat your oven to 350°F.
- Prepare the pan by pouring half of the melted butter into it. Use a brush to spread the butter evenly across the bottom and up the sides of the pan to prevent sticking.
- Sprinkle the brown sugar over the melted butter and mix with the brush to distribute it evenly.
- Arrange the pineapple rings on the bottom of the pan and place a cherry in the center of each ring.
- In a mixing bowl, combine the cake mix, eggs, crushed pineapple, and the remaining melted butter. Beat with a hand mixer on medium for 1 minute, then scrape the sides and mix on high for an additional minute.
- Pour the batter evenly over the prepared pan.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a wire rack for at least 15 minutes.
- Carefully turn the cake out onto a serving platter and enjoy either warm or at room temperature!