Description
My semi-homemade upside-down cake features a flavorful vanilla cake mix infused with pineapple juice, poured over sweet, caramelized pineapple slices studded with maraschino cherries. The cake is baked upside down and flipped after baking!
Ingredients
Scale
- 1 box Duncan Hines Yellow Cake Mix
- 1 1/3 cup Pineapple Juice
- 1/3 cup Vegetable Oil
- 3 large Eggs
- 1 Tablespoon Vanilla
- 2/3 cup butter
- 1 2/3 cup brown sugar
- 1 (20 oz) can Sliced Pineapple
- Maraschino Cherries
Instructions
- Preheat oven to 350°F.
- In a small sauce pan melt the butter.
- Pour the butter into into a 9 x 13 pan and sprinkle the brown sugar over the melted butter.
- Arrange the pineapple slices in the pan in nice little neat rows. Add 1 cherry in the middle of each pineapple slice.
- In a mixer bowl, mix cake mix, pineapple juice, oil, eggs and vanilla on medium speed for about 2 minutes.
- Pour the cake batter into the pan over the pineapple.
- Bake for 30-45 minutes or until a toothpick comes out clean.
- Let cook in the pan for 5 minutes. Invert onto your serving dish.
Nutrition
- Serving Size:
- Calories: 322
- Sugar: 32.3 g
- Sodium: 216.7 mg
- Fat: 18.9 g
- Carbohydrates: 36.3 g
- Protein: 3.2 g
- Cholesterol: 69.8 mg
