Pineapple Upside-Down Cake, Short-Cut Style

5 from 1 vote

The combination of the pineapple fruit taste with the sweetness of the brown sugar and the buttery moist cake makes this an irresistable dessert. It looks impressive with its festive colors too. And this short-cut style recipe makes it ready to pop in the oven in 15 minutes!

Prep Time15

Cook Time45

Resting Time30

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: easy desserts, fruit desserts, pineapple, pineapple upside-down cake

Servings: servings

Calories: 367kcal

Ingredients

1/4 cup butter
1 cup brown sugar
1 can (20 oz.) pineapple slices in juice drained, juice reserved
1 box moist yellow cake mix
vegetable oil and eggs called for on cake mix box
1 jar (6 oz.) maraschino cherries (optional) without stems, drained

Instructions

Heat oven to 350 degrees (325 degrees F for dark or nonstick pan). Place butter in a 13 x 9-inch baking dish, and place the dish in the oven. Remove when the butter is melted. Sprinkle the brown sugar evenly over the melted butter in the dish. Arrange pineapple slices on the brown sugar.
Optional: Place a cherry in the center of each pineapple slice, arranging any extra cherries around the slices.
Add enough water to the reserved pinapple juice to equal 1 cup liquid. Make the cake batter as directed on the box, substituting the pinapple juice mixture for the water. Pour cake batter over the pinapple slices and cherries.
Bake 40 - 45 minutes or until a toothpick inserted in the center comes out clean. Ovens vary, so keep an eye on it. Immediately run a knife around the side of the pan to loosen the cake. Place a heatproof serving plate or baking pan upside down on the dish. While holding both together tightly, flip the dish and pan over together so that the serving plate is on the bottom. Leave the baking dish over the serving plate a few minutes to make sure the brown sugar topping drips down over the cake. Remove pan carefully. Cool 30 minutes. Serve warm or cool.
Store cake covered in the refrigerator.

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