Description
This Easy Pineapple Upside Down Cake is a delicious and classic dessert featuring a caramelized pineapple topping over a moist yellow cake. Perfect for any occasion, it combines the sweetness of brown sugar and pineapples with a soft, fluffy cake base, all baked to golden perfection.
Ingredients
Scale
Cake Batter
- 1 box yellow or vanilla cake mix
- 3 large eggs
- 1 cup water or milk
- ½ cup vegetable oil
Topping
- 1 can sliced pineapples in juice (drained)
- 1 cup brown sugar
- ½ cup unsalted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Melt the unsalted butter and mix it with the brown sugar, then spread this caramel mixture evenly at the bottom of a 9-inch round baking pan.
- Arrange Pineapples: Drain the canned pineapple slices well and arrange them neatly over the caramel mixture in the baking pan.
- Mix Batter: In a large bowl, combine the yellow or vanilla cake mix, eggs, water (or milk), and vegetable oil. Mix gently just until all ingredients are combined and smooth.
- Pour and Bake: Pour the prepared cake batter evenly over the pineapple slices in the pan. Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the cake center comes out clean.
- Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving platter so that the pineapple topping is on top. Serve warm or at room temperature.
Notes
- Use canned pineapple slices with juice for best flavor and moisture.
- Let the cake cool slightly before inverting to avoid breaking the topping.
- For added texture, you can place maraschino cherries in the center of pineapple rings before baking.
- Serve with whipped cream or vanilla ice cream for an elevated dessert experience.
