Pineapple Upside Down Cake

Yum
This Pineapple Upside Down Cake recipe uses a cake mix, butter, brown sugar, and pineapple slices. Maraschino cherries optional. Easy and delicious!

This Pineapple Upside Down Cake recipe uses a cake mix, butter, brown sugar, and pineapple slices. Maraschino cherries optional. Easy and delicious!

I had a birthday recently (I know, I don't look a day older than I did last week.) and I've been trying to get around to baking myself a cake. Our weather has been hot, in the low 100s, all week so I didn't want to do any baking in the afternoons and I've been busy each morning. Finally today, before the heat of the day, I got my cake baked.

Although I absolutely love chocolate and a German chocolate cake is often my birthday cake of choice, this year I decided on something different. I hadn't had pineapple upside down cake for a long time, and that sounded good.

My mom, of course, makes the best pineapple upside down cake, baking it in an iron skillet. There's just something about the iron skillet method that amplifies the goodness of the cake. However, woe is me, I don't even own an iron skillet. So, I resorted to the 9 x 13 pan and, I must say, this cake looks pretty good and I'm sure it's going to taste great. It's cooling as I write this, but I'll try a piece shortly. 

I used the recipe on the back of the Duncan Hines Pineapple Supreme cake mix, and it's certainly a simple recipe. Here's my version.

Pineapple Upside Down Cake

1 stick butter 
1 cup brown sugar 
1 can pineapple slices (about 10 slices) or use fresh pineapple (see "update" below)
about 10 maraschino cherries (optional), drained and halved 
1 box Pineapple Supreme cake mix (or yellow or white cake mix) 
eggs, oil, and water as directed on the cake mix box 

Melt the stick of butter in a 9 x 13 pan or cast iron skillet (I did that as I was heating the oven). Carefully sprinkle a cup of brown sugar over the melted butter. Place pineapple slices over top; the can had 10 slices and it worked out very well. Add maraschino cherries (if using) between and/or in the center of the pineapple slices. 

 Prepare the cake mix as directed on the box then pour the batter carefully over the pineapple. (Oops, I left out the maraschino cherries. They make the result even prettier and I would have used them, but I didn't have any. I thought I did, but I didn't.) 

 Bake the cake at 350 degrees for about 45 minutes or until a toothpick stuck into the middle of the cake comes out clean. Cool for 5 minutes or so then invert onto the serving platter. (I just covered a cookie sheet with foil.) Cool a bit longer, then serve.

I finished baking and turning it upside down before the temperature reached 85 degrees outside this morning, but I haven't completed that last instruction - serve. It's time for that now, belated birthday pineapple upside down cake for breakfast. Hope you enjoy yours!

UPDATE: I recently bought a great new kitchen gadget, a pineapple corer and slicer. Love it! This weekend I used the new gadget on a fresh pineapple then used those slices to make a truly fresh upside down cake. Awesome! I highly recommend this easy-to-use kitchen tool. Read my pineapple corer and slicer review here.

 P.S. I just looked on Amazon and found this skillet that I think would be perfect for baking a pineapple upside down cake or for anything else you can do with an iron skillet. I like the square shape - perfect for french toast. I really like the extra handle; that would make it extra easy to invert the pan and turn your perfectly-baked pineapple cake upside down!

NOTE: This recipe was originally published on this blog August 10, 2007. I'm older now, hopefully wiser, and I still love pineapple upside down cake!

10 comments:

  1. This looks delicious! My Mom used to make Pineapple Upside Down Cake a few times each year when I was growing up, and this cake still reminds me of childhood. I want to try your recipe! - Trish

    ReplyDelete
    Replies
    1. My mom's iron skillet was the secret to her success I think, Trish. I hope your cake turns out as well as my most recent one did. If you have an iron skillet, yours will probably turn out even better! Enjoy!

      Delete
  2. Susan, I love this cake! You really took me back in memory to my Mama making pineapple upside down cake in her cast iron skillet. If I made it today, I could still use her skillet, but I'd use your recipe, because I don't have the recipe she used. Thanks for sharing this, YUM!

    ReplyDelete
    Replies
    1. Aww, what a precious memory, Nancy! I hope if you do use this recipe that the result is as good as you remember from your sweet Mama. Thanks so much for commenting!

      Delete
  3. Hubby has been asking me to make this. I have what I need, but forgot to make it ... again! Have to make it in individual servings or he'll eat the whole thing in one sitting. That's how much he loves this cake.

    ReplyDelete
    Replies
    1. I know what you mean! I had the ingredients for some time and finally remembered to make it yesterday. We're going through it pretty fast, just the two of us. Hope your hubby enjoys his!

      Delete
  4. Your cake looks gorgeous. I can almost taste it. Fluffy sticky and sweet just the way I like dessert to be. Yummy.

    ReplyDelete
    Replies
    1. Lorelei, your description is right on. Wish you were closer so we could share a piece!

      Delete
  5. "baking it in an iron skillet" Boy, THAT bought back memories! I'm lucky, because I have a cast iron skillet. So I am making this! Thank you :)

    ReplyDelete

Related Posts with Thumbnails