Easy Pineapple Upside-Down Cake

INGREDIENTS

• 1/4 cup butter
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained, juice reserved
• 1 jar (6 oz) maraschino cherries without stems, drained (about 18 cherries)
• 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
• Vegetable oil and eggs called for on cake mix box

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pan).
2. Melt butter in 13x9-inch pan in oven. Sprinkle brown sugar evenly over melted butter.
3. Drain the pineapple (into a 1 cup measuring cup) and arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
4. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
5. Bake 40 to 46 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Now...if you want to try a more involved/advanced version check this out!

INGREDIENTS

For the Brown Sugar Topping

• 1/2 cup Unsalted Butter
• 1 cup Brown Sugar
• 2 tbsp Heavy Cream
• 1/2 tsp Flaky Sea Salt 
• 6 slices Pineapple 
• 6 Maraschino Cherries without stems

For the Cake

• 2 and 3/4 cup Cake Flour
• 3 tsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1 and 1/2 cups granulated Sugar
• 1/4 tsp Ground Cinnamon
• 3 large Eggs at room temperature
• 1/2 cup  Milk at room temperature
• 1/2 cup  Sour Cream at room temperature
• 1/2 cup  Pineapple Juice
• 1/2 cup Vegetable Oil
• 1 tbsp Vanilla Extract

DIRECTIONS

Brown Sugar Topping

1. Line the 9x13-inch aluminum cake pan with parchment paper. Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.
2. Line the 9x13-inch aluminum cake pan with parchment paper. Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.
3. Arrange pineapple slices on top of the brown sugar mixture. Place a cherry in the center of each pineapple slice. Set aside.

Cake

1. In a large bowl combine the cake flour, baking powder, baking soda, salt, sugar, and cinnamon. Whisk well to combine and set aside.
2. In a separate large bowl combine the eggs, sour cream, milk, pineapple juice, oil, and vanilla. Whisk well to combine. Fold the wet ingredients into the dry ingredients, mixing just until smooth and evenly combined.
3. Pour the batter on top of the pineapple slices, and gently smooth the top. Bake in preheated oven for 40 to 42 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
4. Cool the cake in pan for exactly 4 minutes. Then carefully invert the cake onto a large cutting board or serving platter. Rest for 15 minutes before serving warm, or cool completely and serve at room temperature. Enjoy!