Pineapple Upside Down Cake Recipe
User Reviews
5
Pineapple Upside Down Cake Recipe
Description
This recipe starts by melting butter in the pan and topping it with a mixture of brown sugar and salt, which forms a caramelized base during baking. Pineapple slices and cherries are artistically arranged atop this layer. The cake batter, made from a vanilla cake mix combined with pineapple juice, eggs, oil, and vanilla extract, is poured over the fruit.
Baked in a 9x13 pan until a toothpick test confirms doneness, the cake becomes moist and tender from the pineapple juice and the caramelized topping. Once inverted, the pineapple and cherries become the dessert's decorative, flavorful crown.
This cake is served by inverting it onto a plate after cooling slightly, revealing the sticky, fruity, and sweet top layer. It works well as a centerpiece dessert for gatherings or casual occasions.
Ingredients
- ¼ cup butter unsalted
- ¼ teaspoon salt fine sea salt
- 1 cup light brown sugar packed
- 20 ounces pineapple slices juices reserved, 12 slices
- 28 maraschino cherry without stems
- 1 15.25 ounce vanilla cake mix sifted
- 1 cup pineapple juice fill the rest with water if reserved juices don’t equal 1 full cup)
- 3 egg large
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F and coat a 9x13 pan with cooking spray along all the bottom and all of the sides.
- Place the butter in the bottom of the pan and then into the hot oven until butter melts, approximately 4-5 minutes.
- Meanwhile, stir together the brown sugar and salt.
- Remove the pan from the oven and swirl so butter covers the bottom. Sprinkle brown sugar mixture over butter, using a spoon to evenly spread into the bottom of the pan. It may not fully absorb and be a little gritty, this is fine.
- Arrange pineapple slices over the brown sugar. Place cherries in the center of each slice and around the slices. Set aside.
- In a large mixing bowl, stir together the cake mix, pineapple juice (if reserved juices do not equal 1 full cup, add enough water to make 1 cup), eggs, oil and vanilla. Stir well until few lumps remain, about 2 minutes.
- Pour cake mix over pineapple slices.
- Return to oven and bake for 45-48 minutes, or until it passes the toothpick test.
- Remove and immediately run a butter knife along the edges. Place a rectangular serving dish over the top and carefully using hot pads, invert. If the edges get a little too browned, use a serrated knife to trim them off.
- Remove the pan and serve warm or at room temperature.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 337mg | 14% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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