Description
This twist on the iconic pineapple upside-down cake delivers all the caramelized fruit flavor without the fuss. It layers pineapple, cherries, brown sugar, and cake mix into a gooey, buttery, golden dessert that’s simple, stunning, and totally delicious.
Ingredients
🛒 Ingredients:
1 can (20 oz) pineapple slices or chunks, drained (reserve ¼ cup juice)
1 jar (10 oz) maraschino cherries, drained
½ cup brown sugar
1 box yellow cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: whipped cream or vanilla ice cream for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Caramel Layer: Sprinkle brown sugar evenly over the bottom of the dish.
Add Fruit: Arrange pineapple slices (or chunks) on top of the brown sugar. Place a maraschino cherry in the center of each slice (or scatter evenly).
Add Cake Mix: Sprinkle dry cake mix evenly over the fruit.
Top with Butter: Drizzle melted butter evenly over the top, then drizzle with ¼ cup reserved pineapple juice for extra moisture.
Bake: Bake uncovered for 40–45 minutes, until the topping is golden and the fruit layer is bubbling.
Cool & Serve: Cool slightly before serving. Serve warm with whipped cream or a scoop of vanilla ice cream.
Notes
- For a richer caramel flavor, add an extra tablespoon of brown sugar or a drizzle of caramel sauce before baking.
- Want a nutty crunch? Sprinkle ¼ cup chopped pecans or walnuts over the brown sugar layer.
- Store leftovers covered in the fridge for up to 3 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American