Pineapple Upside-Down cake recipe

 pineapple upside-down cake is simple.

Impress your loved ones with this traditional pineapple upside-down cake. It's understandable why this has been a must-make favourite for decades given the flavour notes, which showcase fruity, gooey, and caramelly sweetness. Use a time-saving shortcut in our Easy Pineapple Upside-Down Cake recipe to save some time. It takes just 15 minutes to prepare this beautiful dessert using a box of Super MoistTM Yellow Cake Mix. With detailed instructions, Betty will guide you through every step of making this amazing upside-down pineapple cake. Simply bake, flip, and eat now!

Ingredients

14 cup of butter

1 cup of brown sugar, packed

Slices of pineapple in juice, 1 can (20 oz), drained, juice set aside

1 jar (6 oz) stemless maraschino cherries, drained

1box (15.25 oz) Super MoistTM Yellow Cake Mix 

On the cake mix box, vegetable oil and eggs are required.

Method; 

Oven should be heated to 350°F (or 325°F for dark or nonstick pans). Melt butter in a 13x9-inch pan in the oven. Over the butter, evenly scatter brown sugar. Place slices of pineapple over brown sugar. Each pineapple slice should have a cherry in the middle. Place the other cherries around the slices, and then gently press them into the brown sugar.

Reserved pineapple juice should be diluted with 1 cup of water. Cake batter should be prepared as indicated on the box, but instead of water, use pineapple juice mixture. Over the pineapple and cherries, pour the batter.

If using a dark or nonstick pan, bake for 44 to 53 minutes, or until a toothpick inserted in the centre comes out clean. Run knife along pan's edge right away to release cake. Place a heatproof serving plate on top of the pan and flip them both over. Keep pan over the cake. Remove pan after 5 minutes so the cake's brown sugar coating may drizzle over it. 30 minutes to cool. Serve hot or cold. Keep covered in the fridge.