This is one of my favorite cakes! I love the combination of pineapple and brown sugar together. I set this up to have every year as part of our New Year’s dinner. We also have it a time or two during the year.
This can also be made in cupcake pans for individual servings.
Pineapple Upside-Down Cake
- 1 yellow cake mix
- 2 eggs
- 1-20 oz can of crushed, chunked, or sliced pineapple (drain the juice and set aside)
- 1/4 cup butter or margarine
- 1 cup packed brown sugar
- 1 jar maraschino cherries, optional
- cool whip or whipped cream, optional
Preheat oven to 350°F
Grease a 13 x 9-inch pan.
In a skillet melt the butter. Add brown sugar and stir until bubbly. I usually let it cook 2-3 minutes.
Pour this mixture into the greased pan.
Arrange the pineapples evenly over the mixture.
Arrange the cherries in the pineapples.
Gently press down. (Normally the sliced pineapples are seen with a cherry in the center.)
Add enough water to the reserved juice to make 1-1/3 water/juice. (or you can just use 1-1/3 c. water.)
Add juice/water mixture, cake mix, and eggs to a large mixing bowl. Stir until moistened and then beat on high for 2 minutes.
Pour cake batter over the pineapples and brown sugar. Spread evenly in the pan.
Bake for 30 -45 minutes or until a toothpick comes out clean.
Take a serving dish and put it over the pan.
Carefully flip the pan over and let sit for about 5 minutes.
Remove the pan.
Serve warm or cold with whipped topping, if desired.