This Simple Pineapple Upside Down Cake is topped with caramelized pineapples and cherries. It’s simple to make by using a box cake mix, canned pineapples, maraschino cherries, and brown sugar.
Last week was kind of busy week for our family. Little lady had her first track meet, well more like a scrimmage. We finally found and bought a car for Guy. Then by the end of the week Guy had 3 wisdom teeth removed.
Knowing that he wouldn’t be eating much over the weekend I thought I would make one of his favorite cakes during the week. Kind of store up some of those calories that he wouldn’t be taking in. And being a typical teenager he had no problem with eating a good
Easy Pineapple Upside Down Cake
Using a box cake mix makes it even easier to make. My little secret to making the box cake mix better is using the juice from the pineapple in replacement of water for the cake mix.
What you will need for this recipe is.
- 20 ounce Can of Sliced Pineapples and juice
- Maraschino Cherries~ enough to place inside the slice pineapples, I used 10 cherries.
- 1 Boxed Yellow Cake Mix
- 3 Eggs
- 1/2 Cup Vegetable Oil
Cupof the Pineapple Slices juice or enough water to equal 1 cup.
- 1/2 Cup Brown Sugar
It’s best to preheat your oven to 350℉. Now is also the best time to spray a 9×13 cake pan with cooking spray
Take the brown sugar and sprinkle evenly on the bottom of the cake pan. Place the pineapple slice in the cake pan, I normally will place three across and 3 down then squeeze that last slice in somewhere. Inside of the pineapple slices add the maraschino cherries. Making sure to remove the stems if there is any. I will also rinse the cherries off with water so I don’t drip the juice from the cherries all over the pineapple. Set the pan aside.
In a large bowl add your cake mix, eggs, vegetable oil, and pineapple juice. You can use water in replacement of the pineapple juice. I prefer to use the pineapple juice that was in the can with the slices. There is usually enough pineapple juice in the can to make 1 cup. If not you can add enough water to the pineapple juice to equal 1 cup.
With my hand mixer, I combined all the ingredients. Once all the ingredients start to mix I’ll turn my speed up to make the batter smoother.
With the batter prepared it’s time to pour it over the pineapple slices and cherries. Place cake pan into the oven and bake for 30-35 minutes or until a toothpick comes out clean.
Turning Your Cake Upside Down
Let the cake cool enough so that it will come out of the cake pan but not cooled so much that the
Run a butter knife around the edges of the cake pan to loosen the cake from the pan. Place your favorite platter or cake stand that will hold a 9×13 cake over the top of the cake pan. With the cake stand on top of the cake turn them both over so the cake pan is on top.
Carefully remove the cake pan from the cake.
The pineapple juice that was added to the cake mix gives a bit of pineapple flavor to the moist cake. The caramelized pineapple and cherry slices add the right amount of sweetness to every bite.
Another great My Creative Manner recipe you may enjoy is this Molten Chocolate Lava Cake. It’s simple to put together in the crockpot. It tastes amazing with a scoop of vanilla ice cream.
Or if you are looking for a great Pineapple flavor drink this recipe for a Bahama Mama is so refreshing and a must-try.
This recipe is great during the week for a quick dessert.
Sharing one creative recipe at a time~Jen
Simple Pineapple Upside Down Cake
This simple pineapple upside down cake is topped with caramelized pineapples and cherries. It’s quick to make by using a boxed cake mix.
- 1/2 Cup Brown Sugar
- 20 Ounce Can Pineapple Slices
- 10 Maraschino Cherries
- 1 Box Yellow Cake Mix
- 3 large Eggs
- 1/2 Cup Vegetable Oil
- 1 Cup Pineapple Juice or water Can use water in replacement of pineapple juice
Preheat oven to 350℉.
Spray 9×13 cake pan with cooking spray. Sprinkle the brown sugar on the bottom of the cake pan.
In a liquid measuring cup drain the pineapple juice from the canned pineapple slices. If the juice doesn’t add up to one cup then add enough water to equal one cup. Set aside.
Place the pineapple slices on top of the brown sugar in the cake pan. In each of the pineapple holes place a maraschino cherry.
In a large bowl add the cake mix, eggs, vegetable oil, and the reserved pineapple juice or water. Mix all ingredients well with a hand mixer.
Pour cake batter over pineapple and cherries in the cake pan.
Place the cake in the oven and bake 30-35 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
Let cake cool some but not too much. If the caramelized fruit cools too much it will stick to the bottom of the cake pan.
Once the cake has cool enough run a butter knife around the edges of the cake. Place a platter or cake stand that is big enough to fit the 9×13 cake pan on over the cake pan.
With the cake platter on the top of the cake pan flip them both so the cake pan is on top and the cake platter is on the bottom. Carefully remove the cake pan off of the cake.
Cut the cake into 3 by 4 slices and serve.