Pineapple Upside Down Cake: A First Attempt Success
My first pineapple upside down cake… pretty pleased!
I always bake from scratch, but I decided for my first attempt at this cake, I’d use a tried-and-true Betty Crocker recipe… and used a box.
Pineapple Upside Down Cake recipe
Ingredients:
- 12 pineapple slices in juice (from three 8-oz cans)
- 16 maraschino cherries
- 3 tablespoons butter, melted
- 1/2 cup packed brown sugar
- 1 box Betty Crocker™ Super Moist™ yellow cake mix
- 1 cup pineapple juice (from can of pineapple)
- 1/2 cup vegetable oil
- 3 eggs
Instructions:
- Heat oven to 350°F. Add melted butter to a 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over the butter. Arrange 8 pineapple slices in the bottom of the skillet. Cut remaining slices in half; arrange around the inside edge of the skillet. Place 1 cherry in the center of each whole and half pineapple slice.
- In a large bowl, beat cake mix, pineapple juice, oil, and eggs with an electric mixer on low speed until moistened; beat for 2 minutes on high speed. Pour into skillet over fruit.
- Bake for 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in the center.
- Cool cake in skillet for 5 to 10 minutes. Run a knife around the edge of the cake to loosen. Place a heatproof plate upside down over the skillet; turn the plate and skillet over. Remove the skillet. Serve cake warm.
