Pineapple Upside Down Cake

Pineapple Upside Down Cake


  • 3 tablespoons butter
  • 1 cup brown sugar
  • 1 can sliced pineapples (reserve the juice)
  • Maraschino cherries
  • 1 box Duncan Hines Pineapple Cake mix


  1. Melt 3 tablespoons of butter in a cast iron skillet. Once melted, turn off the heat.
  2. Sprinkle a cup of brown sugar on top of the melted butter.
  3. Drain a can of sliced pineapples, reserving the juice to use when mixing up the cake batter.
  4. Arrange 7 pineapple slices in the skillet on top of the melted butter and brown sugar. Cut the remaining slices in half and arrange them on the sides of the skillet.
  5. Place a maraschino cherry in the center of each pineapple slice.
  6. Pour the cake batter on top of the pineapples and cherries. (I cheat and use a box of Duncan Hines Pineapple Cake mix for my batter, using the reserved pineapple juice and however much water is needed to make a cup when mixing the cake mix together.)
  7. Bake at 350°F for 35-38 minutes.
  8. Let cool for at least 10 minutes. Run a knife around the edges to loosen from the skillet.
  9. Place a plate on top of the skillet and flip the skillet over so that the bottom of the cake (with the pineapples) is now on top.


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