If you’ve ever racked your brain for a delicious dessert to create in a hurry for a large number of people, or simply wanted to try to bake something, but have always been intimidated by the idea of measurements and precision that baking requires, have no fear! This easy pineapple upside down cake recipe makes good use of boxed white cake mix to create a good base for this tangy and sweet dessert.
The tropical flavor of pineapple is tamed by gently baking it with plenty of butter and sugar, as well as adding bright maraschino cherries for a bit of prettiness and more sweetness. Make sure you don’t let it cool in the pan for too long or the bottom will get stuck to the pan! It’s impressive to serve despite the ease of baking it—the lovely pineapple rings have a charming effect.
- 1/2 cup butter
- 1 1/2 cups brown suga
- 1 (20 ounce) can sliced pineapple
- 10 maraschino cherries
- 1 (18.25 ounce) package white cake mix
- Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrangepineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
- Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
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