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Pineapple Upside-Down Cake Recipe 19

Published on July 19, 2018 in Pineapple Upside-Down Cake RecipeFull resolution (3456 × 2304)

Pineapple is king. I mean, it literally has a crown. So if you're in the mood for a royal dessert, this Pineapple Upside-Down Cake recipe with fun pops of color and bursts of flavor is fit to rule! Snag the recipe below. Pineapple Upside-Down Cake Recipe Ingredients & Directions Ingredients 1/3 cup butter 3/4 cup packed brown sugar 12 slices of pineapple, drained, juice reserved 1 jar (6 oz) maraschino cherries without stems, drained 1 box yellow cake mix (including oil and eggs called for on cake mix box) Directions Heat oven to 350 degrees F. In a 13x9-inch pan, melt the butter in the oven. Carefully and safely remove the pan from oven. Sprinkle the brown sugar across the bottom of pan. Stir and spread the butter and brown sugar mixture evenly in the pan. Arrange pineapple slices evenly on top of the brown sugar. Place a cherry in the center of each pineapple slice, and arrange the remaining cherries around the slices. Press each cherry gently into the brown sugar. Add enough water to the reserved pineapple juice to measure 1 cup. Make the cake batter as directed on the box, substituting the pineapple juice mixture for the water. Pour the batter over the pineapple and cherries. Bake for ~45 minutes or until toothpick inserted in the center comes out clean. Carefully and safely remove the pan from oven. Immediately run a knife around the side of the pan to loosen the cake. Place a heatproof serving plate upside-down onto the pan, and turn the plate and pan over. Leave the pan over the cake for 5 minutes so the brown sugar topping can drizzle over the cake. Remove the pan. Let the cake cool for 30 minutes. Serve warm or cool. Store covered in the refrigerator.

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