Description
This Easy Pineapple Upside Down Cake is a classic, sweet treat featuring caramelized pineapple slices atop a moist, buttery cake. Made with a simple yellow or vanilla cake mix, it’s perfect for a quick and impressive dessert that serves eight and bakes in under an hour.
Ingredients
Scale
For the Topping
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 can sliced pineapples (in juice), drained
- 1 box yellow or vanilla cake mix
- 3 large eggs
- 1 cup water (or milk)
- ½ cup vegetable oil
For the Pineapple
For the Cake Batter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Melt the unsalted butter and mix it with the brown sugar, then spread this caramel mixture evenly on the bottom of a 9-inch round baking pan.
- Arrange Pineapple: Drain the pineapple slices well and arrange them evenly over the caramel mixture in the pan, creating a visually appealing layer.
- Mix Batter: In a large bowl, combine the yellow or vanilla cake mix, eggs, water (or milk), and vegetable oil. Stir gently until all ingredients are just combined, ensuring the batter is smooth but not overmixed.
- Pour Batter and Bake: Pour the prepared batter over the pineapple slices in the pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving platter so that the pineapple topping is on top. Serve warm or at room temperature.
Notes
- Use freshly drained pineapple slices to prevent the topping from becoming too watery.
- You can substitute water with milk for a richer cake batter.
- Allow the cake to cool slightly before inverting to avoid breaking the topping.
- For added flavor, consider sprinkling maraschino cherries between pineapple slices before pouring the batter.
- Leftover cake can be stored covered at room temperature for up to 2 days.
