Description
This Easy Pineapple Upside Down Cake is a classic dessert featuring a moist yellow cake baked over caramelized brown sugar and juicy pineapple slices. Perfect for any occasion, this simple recipe combines a ready-made cake mix with a luscious pineapple topping for a quick yet impressive treat.
Ingredients
Scale
Cake Mix 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, melted
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Melt the 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 pineapple slices: Drain the pineapple slices well and arrange them in a single layer over the caramel mixture in the pan.
- Make the cake batter: In a large bowl, combine the yellow or vanilla cake mix, eggs, water (or milk), and vegetable oil. Mix until just combined to avoid overmixing, which will help keep the cake tender.
- Pour and bake: Pour the batter gently over the pineapple slices and caramel in the pan, spreading evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake if needed, then carefully invert the pan onto a serving platter to reveal the caramelized pineapple topping.
Notes
- Use room temperature eggs and liquids for best cake texture.
- If you prefer a richer flavor, substitute water with whole milk.
- Make sure to drain pineapples well to avoid a soggy cake.
- Let the cake cool slightly before inverting to prevent the topping from sticking or breaking.
- For added flavor, sprinkle maraschino cherries between pineapple slices before baking.
