Amazing Pineapple Upside Down Cake

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Pineapple Upside Down Cake is a classic and delicious dessert recipe guaranteed to delight your family. Pineapple Upside Down Cake will be a hit whether you’re looking for a new dessert to serve or just want to try a great recipe. This Pineapple Upside Down Cake recipe is both super simple to make and very tasty, so you won’t mind serving it again and again.

It’s easy to make, and even someone like me who doesn’t bake well can do it! The cake is baked in a pan with pineapple slices on the bottom. When the cake is done, caramel is poured over the pineapple and the cake is flipped out onto a plate then served.

Amazing Pineapple Upside Down Cake

Pineapple upside down cake is one of the most popular desserts in America. It is very delicious, velvety and sweet, with a gooey layer of caramelized pineapple on top that makes this treat delicious. Let’s see

Ingredients
  

  • 1/2 Cup butter 1 stick, melted
  • 1/2 Cup packed brown sugar
  • 1 Can pineapple rings in 100% juice reserve the juice
  • 1 Jar maraschino cherries
  • 1 Box yellow or pineapple cake mix
  • 1 4- serving box instant vanilla pudding
  • 3 eggs
  • Vegetable oil
  • Milk

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
  • Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
  • Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
  • In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
  • Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
  • Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
  • Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.

This might be my favorite recipe that I’ve posted so far.  The cake has a nice, almost custard-like texture, but it’s incredibly moist and crumbly. The pineapple in the top layers adds a subtle flavor (and makes presentation really awesome when guests slice their cake), while the maraschino cherries add just the perfect amount of tartness to complement the sweetness of the cake.  It’s easy to make, and definitely one that I’ll be making again soon.

 

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