Community Pick
Sweet Pineapple Upside-Down Cake
"Just like Gramma used to make for me only much simpler now! Still takes me back to my younger day in her kitchen though!"
photo by Chef Sarita in Aust
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
1 13x9 pan
- Serves:
- 12
ingredients
- 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)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1⁄2 cup margarine
- 1 cup packed brown sugar
- 1 (20 ounce) can pineapple slices, drained
- 10 maraschino cherries, cut in halves
directions
- Preheat oven to 375°F.
- Place margarine in 13x9 pan and place in oven while preheating.
- Watch so that it melts but does not burn.
- Remove pan from oven.
- Sprinkle brown sugar evenly in pan.
- Arrange pineapple slices in the sugar.
- Easiest method is 4 down the middle and 3 on each side of that.
- Place cherry half, rounded side down in the middle of each ring.
- Pour cake mix carefully over the fruit.
- Bake at 375°F for 45-55 minutes until toothpick in center comes out clean.
- Let stand 5 minutes to let topping slightly set.
- Place large platter or cookie sheet over cake and carefully turn upside down.
- Let stand a few minutes for the topping to run out.
- Remove pan and cool completely.
- Great served slightly warm with whipping cream.
Questions & Replies
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can you freeze this?
Reviews
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This recipe was wonderful! The cake was so moist and very delicious! -
Yummy, we loved this pineapple up-side-down cake. I used a jiffy yellow cake mix and a whole can of chunked pineapple, Worked great. I did this because there is only 3 of us and we don't need a big cake. Thank you Laurie for the recipe.
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VERY good! This is the second time I have made it in a month. Like others, I used the pineapple juice instead of the water. I also had 2 T. of sour cream to use up, I added those to the measuring cup, then added the oil to make the 1/3 cup. Mine was totally done at 45 minutes, so watch your time! Thanks for sharing, LAURIE, this will be made often! -
The recipe tripled very well. I used a commercial sized pan and the cake came out very good. I also use the juice from the pinnaples in place of the water. Thanks for posting! -
This is the only way I've ever made pineapple upside-down cake and it is probably the only way I ever will. I like using 2/3 cup of the pineapple juice from draining the slices in place of 2/3 cup of the water it takes for the cake mix. Really brings the pineapple flavor full circle. Thanks for posting a classic!
see 17 more reviews
Tweaks
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VERY good! This is the second time I have made it in a month. Like others, I used the pineapple juice instead of the water. I also had 2 T. of sour cream to use up, I added those to the measuring cup, then added the oil to make the 1/3 cup. Mine was totally done at 45 minutes, so watch your time! Thanks for sharing, LAURIE, this will be made often!
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This was the most delicious pineapple upside-down cake! I made it for a birthday at work and everyone has been just raving! I used the juice from the can of pineapple as part of the water that the cake mix called for and I also used butter in the topping instead of margarine. I also underbaked by about 10 minutes and it is super moist without being batter-y. Thanks for this delicious recipe!
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this is a very nice cake to make when in a hurry and one that looks very presentable too. i used butter and a whole less than the amount specified. i used the pineapple juice in place of water when i made the batter. also, i used a springform pan so it was very to invert. we omitted the cherries since my husband doesnt like those. very nice flavor and nice cake all in all.
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It was pretty good. I used 2 small cans of crushed pineapple instead of sliced, and instead of all that butter, i greased the bottom of the pan, and i used 1/2 cup of pineapple juice. I didn't have any problems with it sticking either. Thanks for the recipe
RECIPE SUBMITTED BY
LAURIE
Ottawa, 52
<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
