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Prep 10min
Total60min
Servings1
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Ingredients
1/2
cup butter (for topping)
2/3
cup packed brown sugar
9
slices pineapple from 14-ounce can, drained
9
maraschino cherries 9 without stems (optional)
1
box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 1/4
cup water (for cake mix)
1/2
cup butter, melted (for cake mix)
3
eggs (for cake mix)
Whipped cream for garnish, if desired
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Steps
1
Preheat oven to 350° F. Spray bottom and sides of 9-inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven.
2
Remove from oven and sprinkle with brown sugar.
3
Arrange pineapple rings over brown sugar. Place cherry in center of each pineapple ring.
4
Prepare cake mix with water, 1/2 cup melted butter and eggs according to package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe).
5
Bake cake at 350° F for 45-50 minutes, until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture drizzles over cake; remove pan. Serve warm. Store cake loosely covered.
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Pineapple upside-down cake first appeared when canned pineapple became available but the method of creating a luscious caramel-like cake topping has an even longer history.
Instead of plain water, use water plus juice from the pineapple can and maraschino cherries jar to add up to the same liquid measurement for the cake batter.
The ratio of butter and brown sugar is fairly low, enough to create the rich syrup in the pan, but not so much that the fruit flavor is lost.
Skip the brightly colored cherries and replace them with candied or crystallized ginger pieces or a cluster cranberries.
The cake needs to be turned out of the pan shortly after it’s removed from the oven or the fruit will stick.
Serve with sweetened whipped cream or vanilla ice cream to put this dessert over the top.
Yep, there's even an easy gluten free version that starts with a Betty Crocker™ gluten free cake mix.
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No nutrition information available for this recipe
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