Name: Pineapple Upside Down Cake
Cook time: 50 min
Total time: 50 min
Ingredients: 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

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

Melissa | Persnickety Plates

Pineapple Upside Down Cake is a classic dessert that's pretty, delicious, and easy when you use a cake mix!

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Cook Time 50 mins

Total Time 50 mins

Ingredients

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

Instructions

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.

Notes

Recipe adapted from an old Duncan Hines cookbook

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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