Easy Pineapple Upside-Down Cake
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
12 servings
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Course
Cake
Easy Pineapple Upside-Down Cake
Description
This Easy Pineapple Upside-Down Cake starts by melting salted butter in a cake pan and covering it evenly with packed brown sugar. Pineapple slices drained from their juice are arranged on the sugar layer along with maraschino cherries placed both in pineapple centers and around slices. The reserved pineapple juice is added to a batter made from yellow cake mix, instant vanilla pudding mix, sour cream, vegetable oil, eggs, and vanilla extract, which is beaten thoroughly for uniform texture.
Pouring the batter over the arranged fruit produces a moist, tender crumb after baking at 350°F for about 42 to 45 minutes. When inverted, the pineapple and cherries create a glossy, caramelized topping contrasting with the tender cake beneath. The inclusion of pudding mix adds richness and softness to the crumb. This cake suits dessert after a meal or special occasions.
For storage, cover and refrigerate leftovers for up to three days. The cherries can be omitted if undesired without affecting structural integrity. This recipe is adapted from a traditional Betty Crocker method, emphasizing straightforward steps and common ingredients.
Ingredients
- 4 tablespoons butter salted
- 1 cup light brown sugar packed
- 1 can pineapple slices 20 ounces, in juice, undrained
- 1 jar maraschino cherry 6 ounces, or about 15-20 maraschino cherries, without stems
- 1 box yellow cake mix 15.25 ounces
- 1 box vanilla pudding mix 3.4 ounces, instant French
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 egg large
- 2 teaspoons vanilla extract pure
Instructions
- Preheat oven to 350°F. Place the butter in a 13x9-inch metal cake pan. Place the pan in the oven for about 5 minutes to melt the butter.
- Make sure the melted butter is evenly distributed over the bottom of the pan. Sprinkle the brown sugar evenly over the top.
- Drain the pineapple slices, reserving ½ cup of the juice. Arrange the pineapple slices on top of the brown sugar in the pan. Place a cherry in the center of each pineapple slice; arrange the remaining cherries around the edges and between the slices as desired. Set the pan aside.
- In a large bowl, combine the cake mix, pudding mix, sour cream, vegetable oil, eggs, vanilla, and reserved pineapple juice. Beat with an electric mixer at low speed for about 30 seconds, then increase speed to medium and beat for 2 minutes.
- Pour the batter evenly over the pineapple slices in the pan. Bake for 42-45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven. Immediately run a knife around the sides of the pan to loosen the cake. Place a large platter upside-down over the top of the cake; carefully (using oven mitts) grab the platter and the cake pan and invert so the platter is on the bottom and the cake pan is on the top.
- Let the cake rest with the pan on top of it for 5 minutes to allow the syrup to drip over the cake. Remove the pan and let the cake cool for 30 minutes.
- Serve with whipped cream or Cool Whip.
Notes
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- If you prefer, you may omit the maraschino cherries without changing the cake's texture significantly.
- This recipe is adapted from Betty Crocker and combines cake mix with pudding mix for a tender crumb.
User Reviews
Overall Rating
4.5
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