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Lady Behind the Curtain

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Classic Pineapple Upside Down Cake

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Classic Pineapple Upside Down Cake: The perfect take and go cake with an unbelievable luscious flavor and texture. This amazing potluck cake is soft and buttery with a caramelized brown sugar pineapple and cherry topping. A classic retro cake just like your mom used to make that is served upside down and perfect for any time of year.

Classic Pineapple Upside Down Cake
Look at the delicious caramel edges on the pineapple! With only a few everyday ingredients you can have this delicious semi homemade classic pineapple upside down cake made in no time. The perfect dinner party cake.

Classic Pineapple Upside Down Cake Ingredients

Classic Pineapple Upside Down Cake
  • It’s amazing how a few simple ingredients can create such a melt in your mouth cake, but it does!
    • YELLOW CAKE MIX
    • PINEAPPLE JUICE
    • VEGETABLE OIL
    • LARGE EGGS

Pineapple Upside Down Cake Topping

  • Yes, it’s the topping…..only added first on the bottom of the cake pan.
    • BUTTER
    • LIGHT BROWN SUGAR
    • PINEAPPLE RINGS
    • MARASCHINO CHERRIES

MY NUMBER ONE TIP FOR THE TOPPING: Blot the wet pineapples and maraschino cherries before using. The more liquid in the fruit, the more liquid that won’t set. Excess liquid creates an unpleasantly wet cake.

No Frosting Needed!

Classic Pineapple Upside Down Cake
Another wonderful bonus to making Pineapple Upside Down Cake is the cake is basically already frosted. There’s no extra decoration required; the garnish is literally baked into the cake!

HOW TO MAKE CLASSIC PINEAPPLE UPSIDE DOWN CAKE

Classic Pineapple Upside Down Cake
This classic pineapple upside down cake is buttery rich and the sweet fruit topping is downright irresistible.
  1. PREPARE TOPPING: Melt butter, sprinkle brown sugar over the top of the melted butter making sure it is equally disbursed. Arrange blotted pineapple rings and maraschino cherries in the bottom of the same pan.
  2. PREPARE THE CAKE BATTER: Add enough water to the reserved pineapple juice to make 1 CUP, set aside. Make the batter according to the package instructions. Substituting the pineapple juice for the water. Pour batter over the pineapple slices and cherries. Bake until toothpick inserted into the center come out clean.

HOW SUCESSFULLY RELEASE THE PINEAPPLE UPSIDE DOWN CAKE

Classic Pineapple Upside Down Cake
After baking, immediately run a knife around the side of the pan to loosen the cake. Place on a heatproof serving plate upside down onto the pan,; turn plate and pan over. LEAVE PAN OVER CAKE 5 MINUTES so the brown sugar topping candy drizzle over cake; remove the pan.

PARTY PINEAPPLE UPSIDE DOWN CAKE

  • Tin Can Pineapple Upside Down Cake
  • Tin Can Pineapple Upside Down Cake
Tin Can Pineapple Upside Down Cake: You’re favorite cake in an easy to handle single serving size. The perfect mini size cake for any party. CLICK HERE FOR THE RECIPE→TIN CAN PINEAPPLE UPSIDE DOWN CAKE

MORE CLASSIC DESSERT RECIPES

MOM’S CLASSIC TEXAS SHEET CAKE 2. CLASSIC SUGAR COOKIE RECIPE 3. EASY TO MAKE CLASSIC PUMPKIN BARS 4. CLASSIC WHITE CAKE WEDDING CUPCAKES 5. CLASSIC CHEW HOMEMADE OATMEAL RAISIN COOKIES 6. CLASSIC BROWNIE RECIPE
Classic Pineapple Upside Down Cake

Classic Pineapple Upside Down Cake

Yield: Serves 12 Good Size Pieces

The perfect take and go cake with an unbelievable luscious flavor and texture. This amazing potluck cake is soft and buttery with a caramelized brown sugar pineapple and cherry topping. A classic retro cake just like your mom used to make that is served upside down and perfect for any time of year.

Ingredients

For the Cake:

  • 1 (15.25 ounce) yellow cake mix
  • 1 cup reserved pineapple juice (from slices)
  • ½ cup vegetable oil
  • 3 large eggs

For the Topping:

  • 10 tablespoons unsalted butter, melted
  • ½ cup PLUS 2 tablespoons light brown sugar, packed
  • 1 (20 ounce) can pineapple rings
  • 18 maraschino cherries

Instructions


For the Cake:

  1. Preheat oven to 350°
  2. Add enough water to the reserved pineapple juice to make 1 cup and set aside.
  3. To a mixing bowl add the cake mix, pineapple juice, oil and eggs.
  4. Mix until smooth and completely combined; set aside.

For the Topping:

  1. Pour melted butter in a 9x13-inch baking pan, sprinkle brown sugar on top.
  2. Arrange pineapple slices and cherries.
  3. Carefully pour cake batter over pineapple and cherries.
  4. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean.
  5. Immediately run a knife around the side of the pan to loosen cake.
  6. Place heat proof serving plate upside down onto pan; turn plate and pan over.
  7. Leave pan over cake 5 minute so brown sugar topping can drizzle over cake.
  8. Remove pan, cool 30 minutes.
  9. Serve warm or cool.

Notes

CLICK HERE FOR THE PARTY VERSION OF THIS RECIPE→TIN CAN PINEAPPLE UPSIDE DOWN CAKE

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl

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Classic Pineapple Upside Down Cake

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