Description
This Easy Pineapple Upside Down Cake is a classic dessert featuring a moist yellow or vanilla cake topped with caramelized brown sugar and juicy pineapple slices. Perfect for any occasion, this cake combines a buttery caramel base with a fluffy cake layer baked to golden perfection, then flipped to reveal the beautiful pineapple topping.
Ingredients
Scale
For the Topping
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 can sliced pineapples (in juice), drained
For the Cake Batter
- 1 box yellow or vanilla cake mix
- 3 large eggs
- 1 cup water or milk
- ½ cup vegetable oil
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). In a 9-inch round baking pan, melt the unsalted butter and sprinkle the brown sugar evenly over the melted butter to create the caramel base.
- Arrange pineapple slices: Drain the canned pineapple slices well, then arrange them in a single layer over the caramel mixture at the bottom of the prepared pan.
- Mix the cake batter: In a large mixing bowl, combine the yellow or vanilla cake mix, eggs, water (or milk), and vegetable oil. Stir until the batter is just combined, ensuring not to overmix.
- Pour and bake: Pour the prepared cake batter evenly over the arranged pineapple slices in the pan. Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert cake: Remove the cake from the oven and let it cool for about 10 minutes. Run a knife around the edges to loosen it if necessary. Place a serving platter over the pan and carefully invert the cake onto it, revealing the caramelized pineapple topping. Serve warm or at room temperature.
Notes
- Drain the pineapple slices well to avoid a soggy cake.
- You can use water or milk depending on your preference for richer flavor.
- Make sure the cake batter is spread evenly over the pineapple for uniform baking.
- Allow the cake to cool slightly before inverting to prevent the topping from sticking to the pan.
- For added flavor, consider adding a teaspoon of vanilla extract to the batter.
