The Best Pineapple Upside Down Cake

Not to brag, but I make the best pineapple upside down cake. This cake is smothered in buttery, sticky sweet pineapple and cherries. It’s irresistible and a hit at every potluck or family gathering. I’m going to teach you how you can make one too.

The Best Pineapple Upside Down Cake Ingredients:

butter
brown sugar
2 cans of pineapple slices
A jar of maraschino cherries
Yellow cake mix

The Best Pineapple Upside Down Cake Instructions:

To be authentic, you need to bake this in a cast iron skillet. This is how I learned from my Mom, an old fashioned southern cook. A 12 inch skillet does the trick. You could also use two round cake pans for one cake mix. Heat pan(s) it in the oven and melt 3 tablespoons of butter in the skillet. Remove from the oven and sprinkle brown sugar in an even layer over the butter. Drain the pineapple juice, reserving it to use later in the batter. Arrange pineapple rings in the bottom of your skillet, over the brown sugar – butter layer. Place a cherry in the middle of each pineapple ring and in the spaces between the rings. Set aside.

At this point you could either use a cake mix or whip up some homemade cake batter. Replace the liquids called for in the recipe with the reserved pineapple juice. Pour cake batter into pans and bake for 25 to 30 minutes or until toothpick inserted in middle comes out clean. Remove from the oven and let the pan cool for about 5 minutes.

Next comes the upside-down magic, inverting the cake. Place your cake plate over top of the cake. Carefully (using pot holders because it’s going to be hot) flip over the cake so that the cake pan is on the bottom and lift off the skillet.

Then the hard part, waiting for dessert time! Enjoy your delicious pineapple upside down cake!

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