Pineapple upside down cake is a fairly simple dessert. It’s also delicious and easy to make for the whole family, especially when you use canned pineapple in syrup as your topping. With this recipe, you’ll never be stuck with a hard-to reach can of pineapples again!
This is one of the easiest cakes that you can make. You will need mini pineapple, a cake tin, and some butter or oil. The recipe is easy to follow and it’s delicious.
Pineapple cake is something Kiirsten had never eaten before. What is Kiirsten’s name? Who is the personification of pineapple cake? My great dessert, and my wonderful buddy. As a result, the two should naturally meet. And we made it happen today. We began the day by taking a stroll around Walden Pond in the chilly but glorious sunshine. It was a beautiful and relaxing stroll that I really enjoyed. We were, however, really chilly thereafter. As a result, we naturally chose to create a warm dessert. I’m not sure what got us in the mood for pineapple cake, but something within us said, “pineapple cake.” Then it was back to work for us. It’s a surprisingly easy recipe that requires little to no technical expertise for individuals who have never baked before. It also makes for a lovely presentation! It was the ideal way to round off our day.
Makes one 9-inch-by-13-inch cake
To make the cake:
1 box of cake mix 1 pound of brown sugar 1 unsalted butter stick 1 sliced pineapple can (20 oz) (in pineapple juice) 1 jar maraschino cherries, 6 ounces
as directed on the box for eggs and oil
|In the snow, my tiny ranger|
Preheat the oven to 350 degrees Fahrenheit. Heat butter and brown sugar in a small pot until the sugar is melted and not grainy. Spread evenly over the bottom of a 9′′x13′′ pan (if necessary, place pan with brown sugar mixture into the oven to let mixture melt even more, making it easier to spread around). DO NOT DRAIN THE PINEAPPLE JUICE– SAVE IT! Arrange pineapple slices equally over the brown sugar mixture. Drain the cherries, insert one into each pineapple circle, and use the remaining cherries to adorn the cake as desired.
Then, make the cake mix according to package instructions, substituting pineapple juice from the can for the water (a 20 oz can contains roughly 8 oz of pure juice). Pour the mixture over the brown sugar/pineapple/cherry spread that has been created. Bake according to the instructions on the cake packaging (probably 20-35 minutes).
Turn the cake over onto a serving platter as soon as it comes out of the oven. Done, done, done, done, done, done, done, done, done,
This vintage pineapple upside down cake recipe is so easy to make, it’s almost too good to be true. The pineapple slices are layered in a cast iron skillet and baked until the juices run clear.
Frequently Asked Questions
Why is my pineapple upside down cake soggy?
A: The cake is too wet.
How does Paula Deen make pineapple upside down cake?
A: I am sorry, but Paula Deen is not a person.
How does Martha Stewart make pineapple upside down cake?
A: Martha Stewart uses a 3-inch springform pan to make upside down cakes, as well as additional pans for regular cake and layer cakes. The recipe calls for flour, salt, baking powder, granulated sugar and eggs in the mixing bowl of an electric stand mixer fitted with the paddle attachment. The batter is then poured into prepped pans that are set on top of each other at least 1 inch apart from one another.
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