Pineapple Upside-Down Cake – a delicious recipe with yellow cake, butter, brown sugar, pineapple, maraschino cherries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix, following directions on the box with the exception of substituting the water for pineapple juice.
2
Set aside.
3
In skillet or cake pan, melt margarine.
4
Be sure to coat the sides good. After margarine is melted, sprinkle with brown sugar, enough to absorb the butter.
5
Sprinkle with pieces of walnuts or pecans. Place pineapple rings on top of that with maraschino cherries in the middle of the pineapple.
6
Put cake mix on top of that and bake in a 350u00b0 oven for the time specified on the box.
7
Time may be a little longer.
8
Will have to go by smell and toothpick check. Remove from oven when baked and let cool for approximately 30 minutes in pan.
9
Take a wet knife and go around the edges and then invert onto cake plate or foil covered cardboard.
10
Whatever works best for you.
11
Let cool completely before service.
12
Enjoy.
215
kcal
Calories
23
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 yellow cake mix, 1 stick butter or margarine, brown sugar, 1 large can sliced pineapple, and more.
Yes, Pineapple Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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