I made my first pineapple upside down cake this weekend. It's my father in law's favorite and it's his birthday very soon. I was nervous that it wouldn't be good enough, but he loved it! Everyone loved it actually.
My father in law takes his pineapple upside down cake very seriously, so I knew I had to get this one right.
One time on Fathers Day I saw my husband literally sweating trying to find a pineapple upside down cake at the grocery store (we actually went to three different stores just to find one).
I used a semi home made recipe and it was really easy! (P.S. Thanks for all the tips on Facebook!)
Step 1: Melt a 1/2 cup of butter and pour it in a 9x13 baking pan. Sprinkle 1 cup of brown sugar over the melted butter and then place your sliced pineapple rings and halved cherries on top.
Step 2: Mix your boxed cake mix (I used yellow cake but you can use pineapple too), box of vanilla pudding mix, 4 eggs, 1/2 cup canola oil, 1 cup pineapple juice (use the juice from the canned pineapples) in a large mixing bowl with an electric mixer until smooth and combined.
Step 3: Pour caked mix on top of pineapples, brown sugar and butter. Bake at 350 degrees for about 45 minutes. (use the toothpick test to make sure it's done, the top of the cake will be brown)
Step 4: Run a knife around the edges of the cake to loosen it in the pan. Let the cake cool down. Flip over your cake on to a flat surface before serving. (I had to use a spatula to ease the cake out of the pan)
Step 5: This step is optional but I made an extra brown sugary pineapple sauce to heat up and pour on the top for extra moisture.
In a medium saute pan, melt a 1/2 stick of butter and 1/2 cup of brown sugar until combined. Lower the heat and carefully add 3-4 table spoons of crushed pineapple and 3-4 tablespoons of powdered sugar.
Spoon on top of individual pieces when serving.
Pineapple Upside Down Cake
1/2 cup melted butter
1 cup brown sugar
1 (20 ounce) can sliced pineapple
1 can crushed pineapple (small can is fine)
3-4 tablespoons of powdered sugar
6-8 maraschino cherries, halved
1 (18 ounce) box of yellow or pineapple cake mix
1 (5 ounce) box vanilla instant pudding mix
1 cup pineapple juice (use the juice from the canned pineapples)
1/2 cup canola or veg oil
4 large eggs
(Step by step above)