Pineapple Upside-Down Cake

A Sweet Slice of Sunshine: Easy Pineapple Upside-Down Cake

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Pineapple Upside-Down Cake

Nothing brightens up a dessert table quite like a Pineapple Upside-Down Cake. With its golden, caramelized pineapple rings and vibrant cherries nestled into a soft, buttery cake, this dessert is not only delicious but a feast for the eyes. Each bite is a symphony of tropical sweetness, buttery richness, and just the right touch of caramelized brown sugar. And the best part? You don’t need to be an expert baker to pull it off.

Imagine bringing a slice of warm, sunny flavor to your kitchen – perfect for a quick treat, family gatherings, or even special occasions. This recipe doesn’t rely on complex ingredients; instead, it combines easy-to-find pantry staples with juicy canned pineapple, maraschino cherries, and cake mix. By using the reserved pineapple juice in place of water, the cake takes on an extra hint of natural sweetness and tropical flavor. In just a few simple steps, you’ll be able to create a classic dessert with a modern twist that’s bound to become a family favorite.

So let’s bring a little sweetness and sunshine into your day with this Easy Pineapple Upside-Down Cake. Gather your ingredients and let the aroma of pineapples, cherries, and caramelized brown sugar transport you straight to dessert paradise.

Tools Needed

  • 13×9-inch baking pan – Essential for the perfect shape and even baking.
  • Mixing bowls – One for the cake batter, another for mixing liquids.
  • Whisk – For a smooth cake batter.
  • Spatula – Useful for spreading batter evenly and handling ingredients.
  • Toothpick – For testing doneness.
  • Heatproof serving plate – Needed to flip the cake after baking.

Ingredients

For the Topping

  • ¼ cup butter (melted) – Adds richness and helps caramelize the brown sugar.
  • ½ cup brown sugar – Creates a sweet, caramelized layer with the butter.
  • 1 can pineapple slices (reserve juice) – Adds tropical flavor and texture.
  • Maraschino cherries – For a touch of color and extra sweetness.

For the Cake

  • 1 box super moist cake mix – Provides a light and fluffy base.
  • ⅓ cup vegetable oil – Keeps the cake moist.
  • 3 large eggs – Adds structure and richness.
  • 1 cup pineapple juice + water mixture – Enhances flavor by replacing plain water.

Instructions

Prepare the Topping

  1. Preheat your oven to 350°F (or 325°F if you’re using a dark or nonstick pan).
  2. Place the butter in a 13×9-inch baking pan and set it in the oven for a few minutes until melted.
  3. Sprinkle the brown sugar evenly over the melted butter, creating a rich caramel base for the pineapples.
  4. Arrange the pineapple slices on top of the brown sugar layer. Place a maraschino cherry in the center of each pineapple ring, and scatter a few extra cherries around if desired, pressing them gently into the sugar mixture.

Prepare the Cake Batter

  1. Drain the pineapple juice from the can into a measuring cup. Add enough water to reach a total of 1 cup of liquid.
  2. In a mixing bowl, prepare the cake batter as instructed on the box, substituting the pineapple juice mixture for the water. Add vegetable oil and eggs, whisking until smooth and combined.

Assemble and Bake

  1. Pour the cake batter evenly over the pineapple slices and cherries in the pan, making sure it fully covers the fruit.
  2. Place the pan in the preheated oven and bake for 40-46 minutes (44-53 minutes if using a dark or nonstick pan), or until a toothpick inserted into the center comes out clean.

Flip and Serve

  1. Once out of the oven, immediately run a knife around the edges of the pan to loosen the cake.
  2. Place a heatproof serving plate upside down over the pan, then quickly invert the plate and pan together. Let the pan rest on top of the cake for 5 minutes, allowing the brown sugar topping to drizzle down over the cake.
  3. Carefully lift the pan off the cake. Let the cake cool for about 30 minutes before serving.

Tips & Variations

  • Add a Hint of Spice: Mix a pinch of cinnamon or nutmeg into the brown sugar for added depth.
  • Swap Fruits: Experiment with peaches or apricots instead of pineapples for a different twist.
  • Upgrade Your Cake Mix: Add a teaspoon of vanilla extract or a splash of rum extract for extra flavor.
  • Serving Suggestion: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a true treat.

Nutritional Information (Per Serving)

  • Calories: 360 kcal
  • Total Fat: 12g
  • Carbohydrates: 57g
  • Protein: 3g

FAQ

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple slices, though they might not have as much natural sweetness as canned ones. Just be sure to adjust the baking time slightly if needed.

2. What if I don’t have a 13×9-inch pan?
You can use a round cake pan, but make sure it’s deep enough to hold all the batter and fruit topping.

3. Can I make this cake a day in advance?
Absolutely! This cake tastes just as delicious the next day. Cover and store it in the refrigerator, and bring it to room temperature before serving.

4. How do I know when the cake is fully baked?
Insert a toothpick into the center. If it comes out clean, the cake is ready. If it has batter on it, bake for a few more minutes and test again.

5. How should I store leftovers?
Cover the cake and store it in the refrigerator for up to 3 days.

Conclusion

Treat yourself to this Pineapple Upside-Down Cake that’s as delightful to look at as it is to eat. With its tropical flavors, soft texture, and rich caramel glaze, this cake is sure to be a crowd-pleaser at any gathering. Give it a try, and don’t forget to share your delicious creation – your friends and family will be thrilled! Enjoy every bite of this sunshine-filled dessert.