How I Finally Nailed Pineapple Upside Down Cake at Home
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 12
- Calories
- 378 kcal
- Protein
- 3.00 g
- Carbs
- 58.00 g
- Fat
- 15.00 g
Ingredients
- ¼ cupunsalted butter
- ¼ teaspoonfine sea salt
- 1 cuplight brown sugar (packed)
- 20 ouncespineapple slices (12 slices) (juices reserved)
- 28 piecesmaraschino cherries without stems
- 1 packagevanilla cake mix (sifted)
- 1 cuppineapple juice (fill the rest with water if reserved juices don’t equal 1 full cup)
- 3 largeeggs
- ½ cupvegetable oil
- 1 tablespoonvanilla extract
Instructions
- 1
Preheat oven to 350°F and coat a 9x13 pan with cooking spray along all the bottom and all of the sides.
- 2
Place the butter in the bottom of the pan and then into the hot oven until butter melts, approximately 4-5 minutes.
- 3
Meanwhile, stir together the brown sugar and salt.
- 4
Remove the pan from the oven and swirl so butter covers the bottom. Sprinkle brown sugar mixture over butter.
- 5
Arrange pineapple slices over the brown sugar. Place cherries in the center of each slice.
- 6
In a large mixing bowl, stir together the cake mix, pineapple juice, eggs, oil and vanilla.
- 7
Pour cake mix over pineapple slices.
- 8
Return to oven and bake for 45-48 minutes, or until it passes the toothpick test.
- 9
Remove and run a butter knife along the edges. Place a serving dish over the top and carefully invert.
- 10
Remove the pan and serve warm or at room temperature.