Pineapple Upside Down Cake

Pineapple upside down cake

The cake without the cherries

The pineapple cake without the cherries



1/2 cup butter or margarine, melted

1 cup packed brown sugar

1 can (20 oz) pineapple slices in juice, drained, juice reserved

1 jar (6 oz) maraschino cherries without stems, drained

1 box yellow cake mix

Vegetable oil and eggs called for on cake mix box


1 Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, pour in melted butter. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

2 Use 1/2 cup water and 1/2 cup reserved pineapple juice. Make cake batter as directed on box, using the juice and water. Pour batter over pineapple and cherries.

3 Bake 22 to 40 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.


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