Recipe For Pineapple Upside Down Cake

Classic Pineapple Upside Down Cake

Ingredients:

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, reserve juice
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ yellow cake mix
Vegetable oil and eggs called for on cake mix box

Steps:

Heat oven to 350°F. In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 42 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar topping can drizzle over cake. Remove pan and cool cake. Store covered in refrigerator.

Chocolate Pineapple Upside Down Cake

Ingredients:

1/4 cup butter
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, reserve juice
1 box Betty Crocker™ Super Moist™ chocolate cake mix
Vegetable oil, eggs, and water called for on cake mix box

Steps:

Heat oven to 350°F. In 9-inch round cake pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar.
Make cake batter as directed on box, substituting pineapple juice for the water. Pour batter over pineapple.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar topping can drizzle over cake. Remove pan and cool cake. Store covered in refrigerator.

Coconut Pineapple Upside Down Cake

Ingredients:

1/4 cup butter
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, reserve juice
1/2 cup sweetened shredded coconut
1 box Betty Crocker™ Super Moist™ yellow cake mix
Vegetable oil, eggs, and water called for on cake mix box

Steps:

Heat oven to 350°F. In 9-inch round cake pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Sprinkle coconut over pineapple.
Make cake batter as directed on box, substituting pineapple juice for the water. Pour batter over pineapple and coconut.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar topping can drizzle over cake. Remove pan and cool cake. Store covered in refrigerator.

Conclusion

Pineapple Upside Down Cake is a classic dessert loved by many. With a few simple twists and additions, you can elevate this dessert and make it even more delicious. Experiment with different ingredients and flavors to create your own unique version of this timeless dessert. Whether you prefer classic, chocolate, or coconut, there’s a Pineapple Upside Down Cake recipe for everyone.