Pineapple Upside Down Cake Recipe

I love Pineapple Upside Down cake.  When I was a kid my Mom would make it in a dutch oven when we would go camping.  I am pretty sure that there is nothing as delicious as a dutch oven dessert when you are camping.  I imagine the fact that we were always running around, playing, being wild, and getting hungry all day didn't hurt either.

The other day I had a serious hankering for a Pineapple Upside Down Cake.  It was pretty crazy.  I just had to make one and eat some.  It was so delicious and reminded me of the good old camping days.  You can't beat the flavor that the brown sugar and butter get when mixed with the pineapple and cherries.  Oh yum!  If you haven't tried this type of cake you must make one..and quickly too.

You will need Oil, Yellow Cake Mix, Eggs, Maraschino Cherries, Pineapple Rings, Butter, and Brown Sugar.

Distribute the Butter along the bottom of a cake pan. 

Top the Butter with Brown Sugar.  Place it in the oven as it is warming up to 350 degrees.

Prepare the cake mix according to package instructions.

It's an extra bonus if your adorable 4 year old helps you with the mixing.

Check on the Butter and Brown sugar mixture, it's done when everything is melted together and bubbly and amazing looking.  This step only takes a couple of minutes so keep an eye on it.

Top the bubbly mixture with Pineapple Rings and put a Maraschino Cherry in the middle of each ring.

This looks divine already.

Top the Pineapple rings with the mixed cake batter and bake at 350 degrees for 42-48 minutes or until a toothpick comes out clean from the center.

Run a butter knife around the edges of the pan shortly after it comes out of the oven.  Let the cake sit for a few minutes, but no more than 5 or it will become tricky to remove the cake from the pan.

Dump the pan upside down and enjoy a delicious slice.

Pineapple Upside Down Cake Recipe

1 Box Yellow cake mix (plus the ingredients needed according to package instructions)
1 Can Pineapple Rings
12 Maraschino Cherries
1/4 C Butter
1 C Brown Sugar

Pre-heat oven to 350 degrees

Cut the Butter into small chunks and evenly distribute them along the bottom of the cake pan.  Top the Butter with the Brown Sugar and stick in the oven while it pre-heats.  Check it in a couple of minutes, you want everything melted and bubbly.  Watch carefully though, you don't want it to burn.  Remove once melted and bubbly.  Then, arrange the Pineapple rings along the bottom of the pan and place a Maraschino Cherry in the middle of each ring. 

Meanwhile prepare the cake mix according to package instructions.  Pour the batter over the Pineapple/butter/brown sugar mixture and place in the oven and bake 42-48 min but check around 30 min with a toothpick to make sure it isn't cooking too quickly.  Remove when a toothpick comes out clean.

Run a butter knife along the edges of the pan to help loosen the cake.  You want to let the cake set a minute but no longer than five minutes.  Grab a cookie sheet or serving platter and place on top of the cake pan.  Flip it over and everything should come out quick and easy.

Enjoy!