Introducing a dessert that brings a burst of sunshine into your kitchen—Pineapple Upside-Down Cake! This delightful treat has been a beloved classic for decades, known for its caramelized pineapple topping and moist, fluffy cake.
Originating from the hands of Gloria Felts, a cherished member of the Twin Rivers Estates community, this recipe is not just about savoring sweet flavors but also celebrating the joy of baking something truly special.
Embracing Simple Pleasures
The beauty of Pineapple Upside-Down Cake lies in its simplicity and the magic that happens in the oven. With ingredients that are easily available and a process that’s straightforward, this cake is perfect for those who love to whip up quick desserts without compromising on taste.
Whether you’re a seasoned baker or trying your hand at baking for the first time, this recipe guides you through creating a perfect upside-down cake that looks impressive and tastes divine.
- Preparation time: 10 minutes
- Cooking time: 45 minutes
- Servings: 8
- Equipment: Bundt pan, stand mixer or large bowl
Recipe Title: Glorious Pineapple Upside-Down Cake
Ingredients:
- 1/2 cup butter (1 stick), melted
- 1/2 cup packed brown sugar
- 1 can pineapple rings in 100% juice (reserve the juice)
- 1 jar maraschino cherries
- 1 box yellow or pineapple cake mix
- 1 4-serving box instant vanilla pudding
- 3 eggs
- Vegetable oil (amount as called for on the cake mix box)
- Milk (to combine with pineapple juice to make 1 cup of liquid)
Directions:
- Prepare the Pan: Preheat your oven to 350 degrees F. Generously apply pan release or non-stick spray to your bundt pan. Melt the butter and pour it evenly into the bottom of the pan, then sprinkle the brown sugar over the butter.
- Arrange the Fruit: Cut the pineapple rings in half and alternate them with maraschino cherries around the bundt pan. This not only adds a visual appeal but also infuses the cake with fruity flavors.
- Mix the Batter: In your mixing setup, combine the cake mix and pudding mix. Measure the reserved pineapple juice, add milk to make up to 1 cup of liquid, and then add this mixture to the cake and pudding mix along with the eggs and the oil as per the box instructions.
- Bake the Cake: Pour the batter carefully over the arranged fruits in the bundt pan. Bake as per the instructions for a bundt cake or until a knife inserted comes out clean.
- Invert and Serve: Let the cake cool for 10 minutes after baking. Carefully slide a knife around the edges, including the center ring, to loosen the cake. Invert the cake onto a serving plate. The fruit and caramel should now be on top, glistening beautifully.
Simply Delightful!
The Pineapple Upside-Down Cake is more than just a dessert; it’s a nostalgic journey that brings back warm memories with every bite. Its golden brown crust, combined with the sweet tanginess of pineapple and cherries, makes every occasion feel special.
