Ingredients for Peachy Pineapple Upside Down Cake
- 1/2 cup (1 stick) butter
- 3/4 cup packed light brown sugar
- maraschino cherries, to decorate
- 1 (15 ounce) can sliced peaches, drained, cut side down
- 1 (20 ounce) can pineapple chunks, drained
- 1 (15.25 ounce) box yellow cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1 1/4 cups pineapple juice (reserved from pineapple chunks) plus water
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How to Make Peachy Pineapple Upside Down Cake
- Preheat oven to 325°F (160°C).
- Melt 1/2 cup (1 stick) of butter in a 13x9 inch baking pan in the preheated oven for 2-3 minutes.
- Evenly sprinkle 3/4 cup packed light brown sugar over the melted butter.
- Arrange 1 (15 ounce) can of sliced peaches, drained, cut side down, on top of the brown sugar. Place a maraschino cherry in the center of each peach half.
- Spoon 1 (20 ounce) can of pineapple chunks, drained, around the peaches.
- Measure out reserved pineapple juice and add enough water to reach 1 1/4 cups of liquid.
- In a large bowl, combine one 15.25 ounce box of yellow cake mix, the pineapple juice mixture, 1/3 cup vegetable oil, and 3 large eggs.
- Beat with an electric mixer on low speed for 30 seconds, then increase speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed.
- Pour the batter evenly over the peaches and pineapple in the prepared pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean and the top is a deep golden brown. Start checking for doneness around the 55 minute mark.
- Immediately run a sharp knife around the edges of the pan to loosen the cake.
- Place a heatproof serving plate upside down on top of the pan.
- Carefully invert the pan and plate, allowing the cake to fall onto the plate.
- Let the pan sit on top of the cake for 1 minute to allow any remaining syrup to drizzle down.
- Let cool for at least 30 minutes before serving. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
165g
Fat
17g
Carbs
18g
