Pineapple Upside-Down Cake

Uploaded By: agsheeran

Tags: dessert, cake

Super moist, cake that’s both soft, and perfectly fluffy, a pineapple upside-down cake is a delicious and festive one-layer cake dessert that gets assembled and baked with juicy pineapple slices and sweet cherries on the bottom, and vanilla cake batter on top. Turned upside down after baking, the glistening, now caramelized fruit, magically becomes the impressive cake topping!

Serves: 12

Prep Time: 15 minutes

Cook Time: 85 minutes

Total Time: 100 minutes

Ingredients:

¼ Cup of Butter
1 Cup of Brown Sugar, Packed
20 oz. (1 can) of Pineapple Slices in Juice, Drained, Juice Reserved
6 oz. (1 Jar) of maraschino cherries without stems, drained (about 18 cherries)
Yellow Cake Mix
Vegetable Oil (As needed by cake mix)
Eggs (As needed by cake mix)

Instructions:

Preheat oven to 350°F (325°F for dark or nonstick pan).
Melt butter in 13x9-inch pan in oven.
Sprinkle brown sugar evenly over melted butter.
Arrange pineapple slices on brown sugar.
Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup.
Make cake batter as directed on box, substituting pineapple juice mixture for the water.
Carefully, pour batter over pineapple and cherries.
Bake 40 to 46 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.
Immediately run knife around side of pan to loosen cake.
Place heatproof serving plate upside down onto pan; turn plate and pan over.
Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

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