Ingredients for Grandma's Pineapple Upside Down Cake
- Yellow Cake Mix
- 2 large eggs
- Oil
- Water
- Crushed Pineapple
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
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How to Make Grandma's Pineapple Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a saucepan over medium heat, melt the butter. Add the brown sugar and stir until melted and combined.
- Arrange pineapple rings evenly in the bottom of the prepared pan, overlapping slightly. Sprinkle with the maraschino cherries.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the crushed pineapple and pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter over the pineapple and cherry mixture in the prepared pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
166g
Fat
22g
Carbs
19g
