Summer cake that you can eat all season. With pineapples and cherries, this upside-down cake is super moist and delicious. Worthy to share and the best tasting cake ever!
1 Duncan Hines Butter Golden Cake Mix
1 Stick of Butter
3 Large Eggs
1 1/3 cups Brown Sugar
1 20 ounces Can Pineapple Rings
1 20 ounces Can Crushed Pineapple
1 small Jar Maraschino Cherries
7 tablespoons butter, softened
How to make Pineapple Upside Down Cake
Step 1: Melt a stick of butter in a large 14-inch to 18-inch skillet over low heat.
Step 2: Turn the heat off and add in 1 1/3 cup brown sugar. Use a spoon to gently stir.
Step 3: Into a container, drain the juice from the crushed pineapple. Do the same for the pineapple rings.
Step 4: Add in around 1/3 crushed pineapple into the brown sugar and butter mixture. Mix well and transfer into a skillet and evenly distribute over the entire bottom.
Step 5: Around the outer edges of the pan, carefully place in a circle the pineapple rings. Add one ring in the middle and into the centre of every pineapple rings, put a maraschino cherry.
Step 6: Add the cake mix, 7 tablespoons softened butter, 3 eggs, half cup reserved pineapple juice, and water (equal to whatever is written in the cake mix package) in another bowl. Use a spoon or spatula to mix until moist. Then, with a mixer, beat for about 4 minutes at medium speed until all the lumps are gone.
Step 7: Pour carefully the cake batter on top of the pineapple rings and sugar mixture. Spread the batter gently in an even layer and place in the oven.
Step 8: Bake for about 85 minutes at 325 degrees.
Step 9: Once done, remove from the oven and place over the top of the skillet a heatproof serving platter. Use potholders to hold the skillet and platter together. Invert and sit for about 5 minutes. This will allow the sugar to drizzle down onto the cake.
Step 10: Take the cake out of the skillet and let it cool for at least 30 minutes.
Step 11: Serve the cake warm or cooled if preferred.
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