Quick and Delicious Pineapple Upside-Down Cake
Photo: Djenghisz, CC BY-SA 3.0
This pineapple upside-down cake starts with a boxed yellow cake mix, so the work is mostly in the topping. Brown sugar melts into butter right in the pan, and it turns into a sticky caramel layer under the pineapple rings and cherries. Using some of the canned pineapple juice in place of water puts fruit flavor through the crumb itself. Crushed pecans add crunch if you want them.
Instructions
Melt the butter or margarine in a 9 x 13-inch pan. Stir in the light brown sugar and let it melt into the fat.
Lay the pineapple rings in the pan and set a maraschino cherry in the hole of each ring. Scatter the crushed pecans over the pineapple if you are using them.
Make up the yellow cake mix following the directions on the box, but swap some of the water for juice from the canned pineapple.
Pour the batter evenly over the brown sugar and pineapple.
Bake as the cake mix box directs. The cake is done when a toothpick pushed into the center comes out clean.
Run a knife around the edges to loosen the cake. Set a plate or serving tray over the pan and flip the whole thing over in one motion.
Let the cake cool before you slice it.
Make it personal.
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