Pineapple Upside Down Cake is a classic dessert that’s pretty, delicious, and easy when you use a cake mix!
Did you have a good weekend? Yesterday was my dad’s birthday so we had a family day. It started out pouring but luckily it cleared up and we went to Belle Isle (for non-Detroiters, it’s a state park in Detroit). We visited the aquarium, conservatory, and a giant playground that Julia loved. Afterwards, we went to my parents house for some of this pineapple upside down birthday cake.
PINEAPPLE UPSIDE DOWN CAKE
A local woman who sells Avon contacted me last week about their new products. I hadn’t seen an Avon catalog in years and I was pleasantly surprised. The new stuff is really cute!
She dropped off their pineapple corer for me to try and I was so impressed. I used to cut pineapple as part of my first job at the retirement home so I consider myself pretty savvy but this was so much easier. Perfect spirals in seconds.
A gadget I never knew I needed.
I used it to make fresh pineapple spirals for this cake. You can use canned pineapple if you want, but you’re already using the cake mix for a short cut so why not fresh pineapple?
Here’s a quick Instagram pic from when I was putting it together so you can see how I did the sides.
Everyone liked it so I’ll call it a success!
I used pineapple-orange juice in the cake batter because I knew my dad would like it but you can use plain pineapple juice or even just water if you don’t have juice.
Pineapple Upside Down Cake
- 1 fresh pineapple cored and sliced (10 rings) (or 20 oz can)
- 1/2 cup 1 stick butter, melted
- 1 cup packed brown sugar
- 5 maraschino cherries halved
- walnut halves
- 1 box yellow cake mix
- 1 box 3.5 oz instant vanilla pudding
- 1 cup pineapple-orange juice or just pineapple juice
- 1/2 cup vegetable oil
- 4 eggs
- Preheat oven to 350 degrees.
- In a microwave safe bowl, melt the butter. Add in the brown sugar and mix until combined. Pour into a springform pan.
- Lay out 7 pineapple rings across the bottom of the pan and slice the remaining rings in half and line across the sides of the pan. Place a half of a cherry into the center of each half with walnut halves in the remaining spaces.
- In a large bowl add the cake mix, pudding mix, cup of pineapple-orange juice, vegetable oil, and eggs. Mix with a hand mixer on medium for approximately 2 minutes.
- Pour into the prepared springform pan.
- Bake for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Once slightly cooled, flip the cake onto a cake plate and open the springform pan.
Recipe adapted from an old Duncan Hines cookbook
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