Looking for an easy dessert for dinner tonight? This recipe is simple and easy to make, and despite the fact that there’s no chocolate in it (gasp!) it really is delicious!
Easy Pineapple Upside-Down Cake
Ingredients:
~ 1/4 cup butter
~ 1 cup packed brown sugar
~ 1 can (20 oz) pineapple slices in juice, drained, juice reserved
~ 1 jar (6 oz) maraschino cherries without stems, drained
~ 1 box Betty Crocker Super Moist Yellow Cake Mix
~ plus Vegetable oil and eggs called for on cake mix box
Directions:
~ Heat oven to 350°F. In a 9×13 baking pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
~ Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour cake batter over the pineapple and cherries.
~ Bake about 45 minutes or until cake tester inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool.
I think it would be fun to make again using chunked pineapple rather than the rings. And maybe a sprinkle of cinnamon into the brown sugar?
Attachments:
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