One of Crosely’s New Year’s Resolutions (Remember when we talked about resolutions a few weeks ago?) is to try new foods. He loves Fro-Madges and pineapple cheesecake but wants to branch out. He decided to start by trying some other dishes with pineapple. He’s still not sure what he thinks about pineapple on pizza, but he was blown away by Pineapple upside-down cake! It’s a cake you bake with pineapple on the bottom, then flip it over UPSIDE DOWN to eat it! Excelsior! Try this easy recipe that Crosley and John used below.
Easy Pineapple Upside-Down Cake
- 1/4cup butter
- 1 cup brown sugar
- 1 20-ounce can of pineapple slices packed in juice
- 1 6-ounce jar of maraschino cherries without stems, drained (about 18 cherries)
- 1 boxed yellow cake mix
- You’ll need the vegetable oil, eggs, water, and other ingredients listed in the cake mix box.
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Drain pineapple. Save the juice.
- Drain the cherries.
- Melt butter in a 13×9-inch pan in the warming oven.
- Sprinkle brown sugar over the melted butter. Arrange pineapple slices on brown sugar. Place a cherry in the center of each pineapple slice. Gently press the fruit into the brown sugar.
- Make the cake mix according to the instructions on the box. Use the saved juice from the pineapple slices as part of your liquid.
- Pour the batter of the pineapple and cherries.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and immediately run a knife around the edges to loosen the sides of the cake.
- Place a serving plate upside down on top of the pan. Flip over and gently remove the pan.
- Let the cake cool for 30 minutes.
- Keep leftover cake in the refrigerator.