A gooey, buttery Pineapple Upside Down cake. By far, the best tasting and super moist pineapple cake in Town!
1 Duncan Hines Butter Golden Cake Mix
1 Stick of Butter
3 large eggs
1 1/3 cups Brown Sugar
1 20 oz. Can Pineapple Rings
1 20 oz. Can Crushed Pineapple
1 Sm Jar Maraschino Cherries
7 tbsp butter, softened
How to make Pineapple Upside Down
Step 1: Melt a stick of butter in a large 14-inch or 18-inch skillet over low heat.
Step 2: Then, turn the heat off and add in 1 1/3 cup brown sugar. Gentry stir using a spoon.
Step 3: Drain the juice and transfer the crushed pineapple in a container (reserve the juice). Do the same with the pineapple rings and place them into the same container.
Step 4: Add about 1/3 crushed pineapple into the brown sugar and butter mixture. Mix well and evenly spread on the bottom of the skillet.
Step 5: In a circle around the outer edges of the pan, add carefully the pineapple rings. Add maraschino cherry in the middle of each pineapple ring.
Step 6: Add the cake mix, 7 tbsp softened butter, 3 eggs, and half a cup reserved pineapple juice in another bowl. Pour in water (as stated in the box). Using a spoon or spatula, mix until moistened.
Step 7: Beat for about 4 minutes using a mixer at medium speed until all the lumps are gone.
Step 8: Add in the remaining drained crushed pineapple and mix gently.
Step 9: Pour the cake batter carefully on top of the pineapple rings. Make sure to not dispense the batter in the entire skillet.
Step 10: Spread evenly in an even layer.
Step 11: Place inside the oven and bake for about 85 minutes at 325 degrees.
Step 12: Once done, remove from the oven. Carefully invert the cake on a serving platter. But don’t remove the skillet yet. This will allow the brown sugar to drizzle down the cake for about 5 minutes.
Step 13: Then, remove the skillet and let the cake cool for 30 minutes.
Step 14: Serve either warm or cold. Enjoy!
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