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Unleash 1 Perfect Crushed Pineapple Upside-Down Cake Secret

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This recipe guides you through making a retro Crushed Pineapple Upside-Down Cake. It uses crushed pineapple for extra-juicy fruit pockets in every slice, delivering a nostalgic and delightful dessert.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1 (20 ounce) can crushed pineapple, undrained
  • 1 (15.25 ounce) box yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Melt the butter in a 9-inch round cake pan over medium heat on the stovetop, or in a microwave-safe bowl and then pour into the pan.
  3. Sprinkle the brown sugar evenly over the melted butter in the pan.
  4. Spread the undrained crushed pineapple over the brown sugar layer.
  5. In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, or until smooth.
  6. Carefully pour the cake batter over the pineapple layer in the pan.
  7. Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  9. Place a serving plate upside down over the cake pan. Using oven mitts, carefully flip the cake pan and plate over together.
  10. Lift the cake pan off, allowing the pineapple topping to settle onto the cake.
  11. Serve warm or at room temperature.

Notes

  • For best results, use a heavy-bottomed, oven-safe skillet or cast-iron pan for baking the cake.
  • Ensure the cake is fully cooled for 10 minutes before inverting to prevent sticking.
  • You can add maraschino cherries for extra color if desired.

Nutrition

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