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Pineapple Upside-Down Cake

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“Just like Gramma used to make for me only much simpler now! Still takes me back to my younger day in her kitchen though!”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
1 13x9 pan
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package yellow cake mix, prepared according to package directions (I like butter mix)
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 12 cup margarine
  • 1 cup packed brown sugar
  • 1 (20 ounce) can pineapple slices, drained
  • 10 maraschino cherries, cut in halves

Directions

  1. Preheat oven to 375°F.
  2. Place margarine in 13x9 pan and place in oven while preheating.
  3. Watch so that it melts but does not burn.
  4. Remove pan from oven.
  5. Sprinkle brown sugar evenly in pan.
  6. Arrange pineapple slices in the sugar.
  7. Easiest method is 4 down the middle and 3 on each side of that.
  8. Place cherry half, rounded side down in the middle of each ring.
  9. Pour cake mix carefully over the fruit.
  10. Bake at 375°F for 45-55 minutes until toothpick in center comes out clean.
  11. Let stand 5 minutes to let topping slightly set.
  12. Place large platter or cookie sheet over cake and carefully turn upside down.
  13. Let stand a few minutes for the topping to run out.
  14. Remove pan and cool completely.
  15. Great served slightly warm with whipping cream.

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