Description

This Pineapple Upside-Down Cake is a timeless dessert that combines buttery caramelized pineapple, sweet cherries, and moist yellow cake. The vibrant colors and tropical flavors make it the perfect centerpiece for any gathering. This recipe is straightforward, yet the result is an impressive treat that’s as delicious as it is beautiful.

Ingredients

• For the topping:
• 2/3 cup packed brown sugar
• 1 stick (1/2 cup) unsalted butter
• 7-8 maraschino cherries, halved
• For the cake:
• 1 large can pineapple slices, drained
• 4 oz unsweetened applesauce
• 1/4 cup vegetable oil
• 1 cup pineapple juice (use juice from the can if it’s real juice, not syrup)
• 3 large eggs
• 1 box yellow cake mix

Preparation Method

Prepare the cake batter by whisking the yellow cake mix with the eggs, pineapple juice, vegetable oil, and applesauce. Mix until the batter is smooth and free of lumps. This combination ensures a moist and flavorful cake that complements the caramelized topping.

Line your cake pans with parchment paper cut to size, then lightly spray the paper with baking spray. This step prevents sticking and ensures a clean release after baking.

In a non-stick pan over medium heat, melt the butter. Once melted, add the brown sugar and stir until the mixture starts to bubble and caramelize. Divide this mixture evenly between the prepared cake pans, creating the sweet, buttery base for the cake.

Arrange the pineapple slices on top of the brown sugar and butter mixture in each pan. Place half a maraschino cherry, cut side up, in the center of each pineapple ring. This step creates the signature look of a Pineapple Upside-Down Cake.

Pour half of the prepared cake batter into each pan, spreading it evenly over the pineapple and cherry arrangement. Bake the cakes in a preheated oven at 350°F (175°C) for 28-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cakes to cool for about 10 minutes in the pans. Carefully turn each cake onto a serving plate by placing the plate over the pan and flipping it upside down. Gently remove the pan and peel off the parchment paper to reveal the beautiful caramelized topping.

Tips and Conclusion

Pineapple juice substitute: If you run out of pineapple juice, orange juice or water with a teaspoon of vanilla extract can work as alternatives.
Make it extra moist: Add 1-2 tablespoons of sour cream to the batter for an even richer texture.
Decorative touch: Use fresh cherries or other colorful fruits to create a unique pattern.
Storage: Store leftover cake in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

Pineapple Upside-Down Cake is the perfect blend of nostalgia and tropical flair. The caramelized pineapple and cherries atop a moist yellow cake create a dessert that’s as delightful to look at as it is to eat. Whether you’re hosting a party or simply treating yourself, this classic dessert is sure to impress. Explore more recipes on our site to keep your kitchen full of delicious surprises! 🍍🍒✨