Pineapple Upside Down Cake – a delicious recipe with TOPPING, butter, light brown sugar, pineapple, maraschino cherries, CAKE. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0.
2
To prepare TOPPING:
3
Melt butter on low eat in 12-inch cast iron skillet with oven-proof handle.
4
Remove from heat. Stir in brown sugar.
5
Spread to cover bottom of skillet.
6
Arrange well drained pineapple slices, maraschino cherries in skillet; set aside.
7
To prepare CAKE:
8
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Drain pineapple juice in 1 cup mixing cup and fill with enough water to equal one cup of liquid.
9
Beat at medium speed with electric mixer for 2 minutes.
10
Pour batter evenly over fruit in skillet.
11
Bake at 350u00b0 for 1 hour or until toothpick inserted in center comes out clean.
12
Cut into wedges.
1017
kcal
Calories
63
g
Fat
93
g
Carbs
16
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 11 ingredients. The key ingredients include: TOPPING, 1/2 cup butter, 1 cup light brown sugar, packed, 20 ounces pineapple slices, well drained, 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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