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Pineapple Upside Down Cake

(9 Votes)
MAKES
2 cakes, 6 to 8 servings each
COOK TIME
30 Min

This classic recipe for Pineapple Upside-Down Cake uses the easy shortcut of a cake mix. And why not? With this recipe, we get the scrumptious "from scratch" taste we want without missing a beat in our busy lifestyles!

What You'll Need:
  • 2/3 cup packed light brown sugar
  • 4 tablespoons (1/2 stick) butter, melted
  • 1 (20-ounce) can pineapple slices, drained
  • 10 maraschino cherries
  • 1 (18.25-ounce) package yellow cake mix
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3 eggs
What To Do:
  1. Preheat oven to 350 degrees F.
     
  2. Sprinkle brown sugar evenly over bottom of two 8-inch round cake pans and pour butter evenly over sugar.
     
  3. In each pan, arrange pineapple slices in a single layer over sugar and place a cherry in center of each slice.
     
  4. In a large bowl, combine cake mix, water, oil, and eggs; beat until well combined.
     
  5. Evenly divide batter between the two pans and bake 30 to 33 minutes, or until a toothpick inserted in center of each comes out clean. Let cakes stand 5 minutes.
     
  6. Loosen gently with a knife and invert onto 2 platters. Serve warm, or allow to cool completely before serving.

 

We love using cake mix to put together fancy-looking, great-tasting, cakes like this Pineapple Upside Down Cake. For even more cake-mix recipes click here

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