Cakes, Pantry Staple Recipe

Easy {shortcut} Pineapple Upside-Down Cake

About two months ago, we went to a lake house with my aunts, uncle, and a few cousins. I had a great time, but it was hard to go a week without baking. (I know, I’m that obsessed). My aunt had been begging me to make a pineapple upside down cake, and I was dying to too, but we didn’t have the ingredients. I counted the numerous amount of ingredients we would need on my chosen recipe, but it would be too hard to get all that at the store, and we would have tons of leftover ingredients we would have trouble getting home. I decided to ditch making it from scratch and use a box mix instead.

If you know me, I am not a fan of box mixes. I strongly dislike that weird after taste when you taste it, and it makes me flinch thinking about all that added stuff in the mix. But I had to use a box mix, to satisfy my and my aunt’s craving. I quickly whipped up this cake with only 5 (main) ingredients and my whole family and I loved it.

This cake is made from only the ingredients shown above, butter, and the ingredients needed for the box mix. I have not tried this recipe with a different brand cake mix, but it should work fine to use another. I used Duncan Hines, like shown above.

Warning: This cake is very sweet because you cannot control the sugar amount in the cake. We all agreed this was definitely too sweet for all our tastes, but it is still delicious!

I hope you enjoy this cake!

Ingredients:

  • 1 15.25 oz box of yellow, or white cake mix. (which ever you prefer)
  • One can of pineapple rings
  • One container of maraschino cherries
  • 3/4 cup of light brown sugar
  • 1/4 cup of melted, unsalted butter
  • Ingredients needed to prepare box cake batter
  1. Preheat your oven to 350 degrees F and melt the butter.
  2. Pour the butter into a 9×13 glass pan. Add the brown sugar and mix, then spread evenly across the pan. Butter the sides of the pan.
  3. Take the pineapple rings and pat them dry with a paper towl. Line the bottom of the pan with desired amount of pineapple rings. I needed about ten.
  4. Place a (patted dry) maraschino cherry in the middle of each rings, and in between them. You can choose how you want the bottom of the pan (or top of the cake) to look.
  5. Prepare the box mix. Pour the batter evenly across the pineapples and bake for the amount of time listed on the box mix.
  6. Let the pan cool after baking, and run a knife along the edges of the pan.
  7. Place a serving platter on top of the pan, then carefully flip over.
  8. Enjoy!

If you make this, please let me know how you like it! Comment with any questions or comments! I love hearing from you guys! Thank you to my aunts for helping me with this cake! ❤

4 thoughts on “Easy {shortcut} Pineapple Upside-Down Cake”

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