“Pineapple upside down cake, cares and woes you’ve got ’em. Pineapple upside down cake, your top is on your bottom”. My mom makes this simple dessert so often, and she says that little chant each time. Whenever she makes it, it is the first dessert to go. It got to the point where she had to make two to have enough for everyone! I loved carrying on the tradition this week with her recipe. It’s nothing fancy since it uses boxed cake mix and simple ingredients.
I let them cool for at least half an hour before I turned them out onto plates. The top became the bottom to reveal the pretty brown sugar and pineapple layer! I found myself saying my mom’s little chant as I turned them out for good juju that they turned out ok. The butter did its job though and the cakes slid right out. When I tried a piece I was so happy. It tasted just like my mom’s and looked so pretty. Best of all, it really was no fuss at all! I hope you all love it. xoxo
This is such a fantastic and super simple version of pineapple upside down cake that my mom always makes. It's perfect for summer!
- 4 tablespoons butter melted and divided
- 1 can sliced pineapple rings in pineapple juice 20 ounce size, juice reserved. Should have 10 slices.
- 10 whole maraschino cherries stems removed
- 1 cup dark brown sugar divided
- 1/4 cup chopped walnuts divided
- 1 box yellow cake mix
- 1/2 cup canola oil
- 3 whole eggs
- Pre-heat the oven to 350. Then get out two 9 inch cake pans and pour half of the melted butter into each of them. Brush some of the butter along the sides of the pans as well to grease them thoroughly. Lay 5 pineapple slices in each of the prepared pans with 1 in the center and the other 4 around it. Place a cherry in the center of each of the pineapple slices. Then pack 1/2 a cup of brown sugar in each pan around the pineapple slices to create what will be a gorgeous top layer. Finally, sprinkle 2 tablespoons of the chopped walnuts onto the brown sugar.
- For the yellow cake mix, follow the box instructions. It will usually call for adding 1 cup water, 1/2 cup canola oil and three eggs. Instead of the water, replace it with the reserved pineapple juice from the can, which is exactly a cup. Mix it all together well into a smooth batter, then evenly divide it among the two cake pans. Bake the pineapple upside down cakes for about 25 to 30 minutes, until golden and toothpick inserted in the center comes out cleanly. Let them cool for half an hour, then turn them out onto cake plates. Serve immediately and enjoy!