✨ Pineapple Upside Down Cake ✨
I made this for my step dad as requested for Father’s Day. Here’s how I did it!
🍍 Ingredients 🍍
• ½ cup butter (divided into 2 equal portions, each ¼ cup of melted butter)
• 1 cup light brown sugar (packed)
• 20 oz pineapple slices (drained, reserve the juice, cut slices in half)
• 20 maraschino cherries (stems removed)
• 15 oz yellow cake mix (do not use the boxed instructions/ingredients - see these ingredients ONLY)
• 3 large eggs (at room temperature)
• Water (enough to total 1 cup with pineapple juice)
• 1-2 teaspoon vanilla extract
✨ Instructions ✨
1. For the easy release of the bundt cake (it's a sticky cake!) you need to make sure that you generously coat the bundt pan, including inside all the ridges. Preheat the oven to 350°F
2. Pour the first ¼ cup portion of melted ½ cup butter into your bundt pan then sprinkle the 1 cup light brown sugar over the melted butter. Spread evenly over the bottom of your bundt pan.
3. Arrange the halved 20 oz pineapple slices in the bottom of your bundt pan nestled into the ridges.
4. Place 20 maraschino cherries between the slices. Push gently on the cherries to firmly place them in the brown sugar.
5. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the 15 oz yellow cake mix as directed on the box using the second ¼ cup of ½ cup butter (*and omitting the oil from the boxed instructions), the pineapple juice with water, and the 3 large eggs plus optional 1-2 teaspoon vanilla extract.
6. Mix the cake batter until just combined. Do not over-mix.
7. Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.
8. Bake for 30-35 minutes, until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back to the touch.
9. Place a plate or serving platter over the bottom of the bundt pan and invert the cake, then set aside for 5 minutes to allow the cake to release from the pan.
10. Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.
#bakewithkaylee #pineappleupsidedowncake #bakersoflemon8 #lemon8food #dessertrecipe @Lemon8 Food
The Pineapple Upside Down Cake is not just a delicious dessert; it also carries a slice of nostalgia for many. Originating in the 1920s, this cake gained popularity quickly, usually appreciated for its beautiful presentation and delightful flavor combination of pineapples and cherries. To enhance your baking experience, consider using fresh pineapple instead of canned for an even more vibrant taste. Fresh pineapple provides a juicy, natural sweetness that contrasts beautifully with the rich caramelization of brown sugar and butter. While some may find it daunting to bake a bundt cake, ensuring that the pan is well-greased is crucial. This simple step avoids any sticky situations once you try to invert the cake onto your serving plate. Following the instructions carefully for mixing the batter—without over-mixing—ensures a light texture that will make the cake even more enjoyable. This dessert shines not only during traditional celebrations but can also be a wonderful treat to brighten any day. By adding fresh seasonal fruits or even nuts, you can personalize this recipe according to your taste preferences. Remember that you can serve this cake warm, which enhances the flavors and gives it that fresh-out-of-the-oven appeal, making it an instant hit with your friends and family. Lastly, don’t forget about the garnishing possibilities! A dollop of whipped cream or a scoop of vanilla ice cream can take your Pineapple Upside Down Cake to a new level of indulgence, making it a memorable dessert that leaves an impression.
This took about 15 minutes longer to be done than the recipe said in my case. I am not at high altitude. Just an FYI.