Pineapple Upside-Down Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Yields
12
Directions
- Preheat oven to 350°F.
- Place melted butter in a 13 x 9 inch pan.
- Sprinkle brown sugar throughout the pan, evenly over the melted butter. Place the pineapple slices in the pan, and a cherry in the center of each slice.
- Mix together cake mix following the directions on the box. Substitute the water for Pineapple Juice, if there is not enough juice for the recipe add the remaining amount in water.
- Pour cake better over the contents in the pan.
- Bake for 40-45 minutes. Test with a toothpick once done. Use a knife or spatula to loosen the sides of the cake.
- Flip the pan over with a sheet tray or large serving platter under and let rest for 5 minutes. Remove pan from top of the cake then drizzle remaining syrup over the top.
- Let the cake cool for 30 more minutes than serve or refrigerate.
Recipe Tips
- Top with toasted Ginger Evans Coconut
- Orange and Lime zest with give your cake an extra tropical twist
Ingredients
- 1 box of Yellow Cake Mix
- 1 can of Pineapple Slices, drained, juice set aside
- 1 jar of World's Fair Maraschino Cherries, stems removed
- Medeiros Vegetable Oil as directed on cake mix
- Good Nature Eggs as directed on cake mix
- 1/4 cup of Coburn Farms Butter, melted
- 1 cup, packed of Ginger Evans Brown Sugar