Pineapple Upside-Down Cake – a delicious recipe with yellow cake, eggs, oil, water, margarine, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F.
2
Place margarine in 13x9 pan and place in oven while preheating.
3
Watch so that it melts but does not burn.
4
Remove pan from oven.
5
Sprinkle brown sugar evenly in pan.
6
Arrange pineapple slices in the sugar.
7
Easiest method is 4 down the middle and 3 on each side of that.
8
Place cherry half, rounded side down in the middle of each ring.
9
Pour cake mix carefully over the fruit.
10
Bake at 375u00b0F for 45-55 minutes until toothpick in center comes out clean.
11
Let stand 5 minutes to let topping slightly set.
12
Place large platter or cookie sheet over cake and carefully turn upside down.
13
Let stand a few minutes for the topping to run out.
14
Remove pan and cool completely.
15
Great served slightly warm with whipping cream.
506
kcal
Calories
28
g
Fat
58
g
Carbs
10
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 8 ingredients. The key ingredients include: 1 (18 ounce) package yellow cake mix, prepared according to package directions (I like butter mix), 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), 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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