How to Make the Most Irresistible Pineapple Upside-Down Cake Ever – It’s Easier Than You Think!
Ingredients:
For the First Layer:
- 1 cup light brown sugar
- 1 stick of melted butter
For the Second Layer:
- 1 box of Yellow cake mix
- 1/2 cup oil
- 4 eggs
- 1 20 oz can of sliced pineapples, drained
- 1 20 oz can of crushed pineapple, drained
- 1 cup of pineapple juice (reserved from the drained pineapples)
- Maraschino cherries
- A 13×9 inch baking pan
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- In a 13 x 9 inch baking pan, combine the melted butter and light brown sugar. Mix well and spread evenly to cover the bottom of the pan.
- Lay the pineapple slices on top of the brown sugar mixture. Place maraschino cherries in the center of each pineapple slice. Fill the gaps between the pineapple slices with some of the crushed pineapple.
- In a separate large bowl, combine the Yellow cake mix, 1/2 cup oil, 4 eggs, the cup of pineapple juice, and the remaining crushed pineapple. Mix until well combined.
- Pour the cake batter over the pineapple layer in the pan.
- Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool for about 5 minutes. Afterwards, invert the cake onto a foil-wrapped tray or serving plate.
- Slice to reveal the soft and delectable inside.
Enjoy your Pineapple Upside-Down Cake!
