So I wanted to bake an upside down cake this weekend, but I wanted to try something different. I had decided I would do David Lebovitz’s recipe for Plum Blueberry Upside Down Cake from his book Ready for Dessert: My Best Recipes… but after I had decided and went out to buy the ingredients, I couldn’t find any plums!
So on to plan B. I had to think of a recipe quick to replace the Plum Blueberry Cake because I needed a cake to bring to a party. My husband suggested the Pineapple Upside Down Cake my mother-in-law makes which always comes out deliciously addicting. We called her quick while we were at the plum-less supermarket and got the ingredients for the Pineapple Cake instead.
This is more of a classic, but hopefully I’ll get around to making that other upside down cake sometime.
The ingredients for this cake turned out to be butter cake mix with the basic ingredients and sliced canned pineapple in juice. I felt a little like a cheater with the cake mix and all, but I had to make a cake on the fly with my original recipe being impossible to make right now. So my mother-in-law showed me how she made hers and that’s how I made the cake pictured.
I promise all recipes after this will be made from scratch! You can call this the only semi-homemade recipe you will ever find on this blog.
Pineapple Upside Down Cake
- 1 Package Butter Cake Mix
- 2/3 Cup Butter
- 1 Cup Brown Sugar
- 1-2 Cans Sliced Pineapple in Juice
- Maraschino Cherries
- Preheat oven to 350°F. Combine the required amounts of eggs, water, and oil the for butter cake mix you bought and beat in stand mixer or with hand mixer until combined. Set aside.
- In a different bowl, combine the melted butter and brown sugar. Take a greased 10″ cake pan and cover the bottom with the brown sugar and butter mixture. Make sure it covers the whole bottom and you can put it up the sides a little.
- Open up the pineapple can and drain the juice. Set juice aside for later. Take the pineapple slices and place in the brown sugar mixture in a nice pattern. You can place them in whatever pattern you see fit and can put halves on the sides as well. Then take your cherries and place them in the centers of the pineapple slices.
- Pour the batter over everything. Bake the cake for anywhere from 30-40 minutes. You will know its done when the top is a nice golden brown and a knife inserted in the center is clean.
- After you take your cake out of the oven, poke with a fork or toothpick and then pour the reserved pineapple juice all onto the cake. Let the cake soak and cool and then turn it onto a plate to serve.