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Pineapple Upside Down Cake

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This classic pineapple upside down cake features caramelized brown sugar, buttery pineapple rings, and bright maraschino cherries baked beneath a light, fluffy white cake. It’s an easy, nostalgic dessert that’s perfect for gatherings.

Ingredients

  • 1 (20 oz) can pineapple rings
  • 1/4 cup water (as needed)
  • 1/2 cup unsalted butter
  • 1 (15.25 oz) package white cake mix
  • 1/2 cup vegetable oil
  • 3 large egg whites
  • 1 1/2 cups brown sugar
  • 9 maraschino cherries

Instructions

  1. Preheat the oven to 350°F (175°C). Drain the pineapple into a 1-cup measuring cup, adding water if needed to make 1 cup of liquid. Reserve 9 pineapple rings.
  2. Melt the butter in a 12-inch cast iron skillet over medium-high heat. Sprinkle the brown sugar evenly over the melted butter.
  3. Arrange 8 pineapple rings around the outer edge of the skillet and place 1 ring in the center. Put a maraschino cherry inside each pineapple ring.
  4. In a mixing bowl, combine the cake mix, reserved pineapple juice, vegetable oil, and egg whites. Beat on medium speed for 2 minutes.
  5. Pour the batter evenly over the pineapple and cherries.
  6. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake in the skillet for 10 minutes. Loosen the edges with a spatula, place a serving plate over the skillet, and carefully invert the cake onto the plate. Spoon any remaining glaze from the skillet over the cake.

Notes

  • Serve warm or at room temperature.
  • Store covered in the refrigerator for up to 4 days.
  • For best results, use a well-seasoned cast iron skillet.
  • Delicious served with whipped cream or vanilla ice cream.

Nutrition

Find it online: https://yumfamilyrecipes.com/pineapple-upside-down-cake-recipe/