Ingredients for Easy Pineapple Upside Down Cake
- 1 box yellow cake mix (prepared according to package directions)
- Quantity of eggs as per yellow cake mix package directions
- Quantity of oil as per yellow cake mix package directions
- Quantity of water as per yellow cake mix package directions
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) butter
- 1 (20 ounce) can pineapple slices (drained)
- 1/2 cup maraschino cherries (drained)
- 1/4 cup chopped walnuts
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How to Make Easy Pineapple Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch oblong baking pan.
- In the prepared pan, melt 1/2 cup (1 stick) of butter over medium-low heat.
- Stir in 3/4 cup packed light brown sugar until melted and smooth. Remove from heat.
- Arrange 1 (20 ounce) can of pineapple slices (drained) evenly over the brown sugar mixture.
- Tuck 1/2 cup maraschino cherries (drained) and 1/4 cup chopped pecans or walnuts between the pineapple slices.
- Prepare your yellow cake mix according to package directions.
- Pour the cake batter over the pineapple and cherry mixture in the pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate.
- Carefully remove the pan. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
245g
Fat
32g
Carbs
28g
