Upside down cakes are as much fun to make as they are to eat. Our favorite is pineapple upside down cake.
Prep Time15 minutesmins
Cook Time45 minutesmins
Cooling Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: kid friendly
Servings: 12
Calories: 364kcal
Ingredients
1/4cupbutteror margarine
1cupbrown sugarpacked
20ouncepineapple slicescanned, drained, juice reserved
6ouncemaraschino cherrieswithout stems, drained
1boxFrench Vanilla cake mixDuncan Hines or other brand
Vegetable oilamount needed for the cake mix
eggsamount needed for the cake mix
Instructions
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch 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 batter over pineapple and cherries.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick 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. Store covered in refrigerator.