Description
This Easy Pineapple Upside Down Cake is a classic dessert that’s both visually stunning and deliciously moist. With a simple cake mix base and caramelized pineapple topping, it’s perfect for any occasion and sure to impress with minimal effort.
Ingredients
Scale
For the Caramel Topping
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 can sliced pineapples (in juice), drained
For the Cake
- 1 box yellow or vanilla cake mix
- 3 large eggs
- 1 cup water (or milk for richer flavor)
- ½ cup vegetable oil
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). In a 9-inch round baking pan, melt the unsalted butter and sprinkle the brown sugar evenly over the melted butter to create a caramel layer at the bottom of the pan.
- Arrange pineapple slices: Drain the pineapple slices thoroughly and arrange them in a single layer over the caramel mixture in the baking pan, ensuring the slices cover the surface evenly.
- Mix cake batter: In a large bowl, combine the cake mix, eggs, water (or milk if preferred), and vegetable oil. Mix just until all ingredients are combined to avoid overmixing which can toughen the cake.
- Pour and bake: Carefully pour the batter over the pineapple slices in the pan, spreading gently to cover all pineapples. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for about 10 minutes. Then run a knife around the edges to loosen it, place a serving platter on top, and carefully invert the cake onto the platter so the pineapple slices are on top.
Notes
- Make sure to drain the pineapple slices well to prevent sogginess in the cake.
- You can substitute milk for water to add richness to the cake batter.
- Let the cake cool slightly before inverting to avoid cracking or breaking.
- For added flavor, consider sprinkling maraschino cherries on the pineapple slices before adding batter.
