Pineapple Upside Down Cake is a classic dessert that's pretty, delicious, and easy when you use a cake mix!
Cook Time 50minutes
Total Time 50minutes
Author Melissa | Persnickety Plates
1fresh pineapplecored and sliced (10 rings) (or 20 oz can)
1/2cup1 stick butter, melted
1cuppacked brown sugar
1box yellow cake mix
1box3.5 oz instant vanilla pudding
1cuppineapple-orange juiceor just pineapple juice
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
Pineapple Upside Down Cake https://www.persnicketyplates.com/pineapple-upside-cake/