Want to impress your friends and make a delicious, quick, and super moist cake? Here is your recipe! Everyone will want a piece of this cake and it’s a piece of cake to make!
Sorry, that was pretty corny! I couldn’t help it though…
I have had this recipe for so many years written down on a piece of paper.
I knew it was from Betty Crocker, but I had to Google it and make sure.
The original recipe https://www.bettycrocker.com/recipes/easy-pineapple-upside-down-cake/c4d3321d-fad9-41cb-8f29-8d91a4279b07 is made with pineapple rings and cherries in the middle, which make a beautiful looking cake. So beautiful that you don’t want to cut it!
If your looking for a piece of cherry and pineapple in each bite and want to serve more people, take a look at the way I make it below. This will make at least 15 sweet tooth satisfying slices.
Or you can eat the whole cake for yourself.
What you do inside your home, is your business. (wink, wink)
Ingredients Needed:
- 1/4 cup of butter
- 1 cup of light brown sugar
- 1 20 oz can of crushed pineapple, drain and reserve 1 cup of juice
- 1 6 oz jar of maraschino cherries
- 1 box of Betty Crocker Supermoist Yellow Cake Mix
- 3 eggs
- 1/2 cup of corn oil
- 13 by 9-inch cake pan
- Cookie sheet to put the cake on after it’s done
***Turn that oven on to 350 degrees***
- Once your oven is heated up, place the butter inside the pan and put it in the oven to melt. Check after about 5-10 minutes.
2. While your waiting, drain the crushed pineapple in a strainer to get all the juice out. Save 1 cup of the juice.
3. Cut up 16 cherries into tiny pieces. I have made this cake many times and 16 cherries is the magic number!
4. Oh no! Don’t forget about the butter! It’s Ok if it turns brown, brown butter makes even more flavor!
If you love butter, then you can just stop here. If you love cake more, then keep going…
5. Spread 1 cup of the brown sugar on top of all that melted butter. Yummm…
6. Sprinkle the crushed pineapple and sliced cherries on top of the butter and brown sugar. Gently press down.
7. In a bowl, use a rubber spatula to stir the cake mix, eggs, pineapple juice, and corn oil. You don’t have to beat this cake mix at all, just stir.
8. Pour the cake mixture evenly in the pan to cover everything.
9. Bake that baby for 43 to 45 minutes! Mine takes 43 minutes.
When it comes out of the oven, immediately take a knife and run it along the sides to loosen the cake.
10. Get your cookie sheet and place it on top of the cake. Use oven gloves and lift both pans at once until the cake is turned over.
11. Voila! Mission accomplished! Leave the pan upside down for 5 mins to allow all those good little bits to settle on top of the cake.
the best part!
That looks amazing! Taste even better too! Let me know what you think.
