Description
A moist and buttery pineapple upside down cake topped with caramelized pineapple slices and cherries. Simple, classic, and irresistibly soft.
Ingredients
¼ cup unsalted butter
¼ teaspoon fine sea salt
1 cup packed light brown sugar
20 oz pineapple slices (12 slices), juices reserved
28 maraschino cherries
1 (15.25 oz) vanilla cake mix, sifted
1 cup pineapple juice (add water if needed)
3 large eggs
½ cup vegetable oil
1 tablespoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Melt butter in the pan, swirl to coat the bottom evenly.
3. Mix brown sugar and salt; sprinkle over the melted butter.
4. Arrange pineapple slices on top and place cherries in centers and between slices.
5. In a bowl, combine cake mix, pineapple juice, eggs, oil, and vanilla.
6. Mix for 2 minutes until smooth and creamy.
7. Pour batter over fruit and spread evenly.
8. Bake 45–50 minutes, until golden and a toothpick comes out clean.
9. Cool for 10 minutes, run a knife around edges, then invert onto a serving platter.
10. Serve warm or at room temperature.
Notes
For a tropical twist, add shredded coconut to the batter or a splash of rum for extra depth. Store covered at room temperature for 3 days or refrigerate for up to 5.