Pineapple Upside Down Cake with Boxed Cake Mix
This classic recipe for pineapple upside down cake keeps things simple and easy by using a box of cake mix.
Ingredients
- ⅓ cup butter
- ½ cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- 7 –8 maraschino cherries optional
- 1 box (9 oz) Jiffy yellow cake mix (made according to package directions)
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan on the bottom and sides.
- Place ⅓ cup butter in the cake pan and place in the oven to melt.
- Meanwhile, prepare 1 box (9 oz) Jiffy yellow cake mix according to package directions. (Jiffy mix calls for an egg and water.)
- Remove the pan from the oven (butter should be melted). Sprinkle ½ cup brown sugar over the top of the butter. Place the pineapple slices in a decorative pattern on top of the brown sugar (I squeezed 7 pineapple rings into the 9-inch round pan). Place a maraschino cherry inside each pineapple ring, if desired.
- Pour the cake batter over the top.
- Bake for 28–32 minutes for a 9-inch round pan, or until a toothpick inserted into the cake comes out clean or with dry crumbs.
- When you remove the cake from the oven, run a knife along the edges of the pan to loosen the cake gently, then immediately turn the cake upside down onto a serving plate. The brown sugar mixture will run down the sides of the cake.
- Serve warm, or let cool before serving. Either way, a dollop of whipped cream on top is an excellent idea.
Notes
You may have a few pineapple slices leftover. Sounds like a snack for the chef! :) I like using the drained pineapple juice in fruit salad or to keep apple slices from browning.
If you don't have maraschino cherries, you can leave them out, or substitute pecan halves or chopped pecans in their place.
You can used a can of crushed pineapple instead of pineapple rings. Drain the pineapple well before adding to the brown sugar and butter mixture.
Storage: the cake can be kept at room temperature for several days, or in the fridge for a week. Keep it tightly covered. It's best enjoyed on the day that it is made.
For a 13x9-inch cake, tap the "2x" button near the ingredients, or follow these quantities and instructions: ⅔ cup butter; 1 cup brown sugar; 2 (20 oz) cans pineapple slices, drained; 14–16 maraschino cherries; 1 (15.25 oz) box yellow cake mix (such as Duncan Hines or Pillsbury), made according to package directions. Bake for 40–45 minutes for a 13x9-inch pan, or until a toothpick inserted into the cake comes out clean or with dry crumbs.
Nutrition
Calories: 377kcalCarbohydrates: 68gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 302mgPotassium: 171mgFiber: 2gSugar: 50gVitamin A: 363IUVitamin C: 9mgCalcium: 127mgIron: 1mg
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