Crushed Pineapple Upside Down Cake Delight
Prep: 15 minutes
Cook: 30 minutes
Yields: 4 servings
Get ready to indulge in the most epic Crushed Pineapple Upside Down Cake extravaganza of your life!
Today, we’re diving into the world of sweet treats, and trust me, you won’t want to miss this!. No more boring, dry cakes and bland flavors!
Gather all your ingredients and preheat your oven to 350 degrees F (175 degrees C). Spray a 13- x 9-inch baking pan with baking spray and line the bottom with parchment paper; lightly spray parchment. Set aside.
Drain the pineapple into a fine-mesh sieve set over a medium bowl; set aside. Reserve 3/4 cup pineapple juice in a 1-cup measuring cup with a spout; whisk in water. Set aside. (Discard or reserve any extra pineapple juice for another use.)
Add brown sugar and butter to a small saucepan; cook over medium heat, stirring often, until butter melts and sugar mixture is well combined, about 3 minutes. Remove from heat; stir in cinnamon and vanilla.
Spread brown sugar mixture evenly in prepared pan using a small offset spatula. Spoon and spread drained pineapple in an even layer over brown sugar mixture.
Prepare cake mix as directed in a large bowl, substituting pineapple juice mixture for the water. Spread batter evenly over pineapple layer.
Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes. Run a butter knife or small offset spatula around the edge of pan. Carefully place a heatproof platter over pan; invert cake onto platter; remove and discard parchment paper. If needed, use any pineapple or brown sugar mixture left in the pan to patch any bald spots on the cake. Let cool 30 minutes before slicing and serving.
Serve warm or at room temperature with whipped cream. Garnish with cherries and pecans (if using). Get ready to indulge in the most epic Crushed Pineapple Upside Down Cake of your life!
Printable Recipe
Ingredients
- 1 can crushed pineapple
- 3/4 cup pineapple juice
- 1/4 cup brown sugar
- 1/4 cup butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 package cake mix (your choice, preferably yellow or pineapple)
- Water (as needed to prepare cake mix)
- Whipped cream (for serving)
- Cherries (for garnish, optional)
- Pecans (for garnish, optional)
Instructions
- 1. Preheat your oven to 350 degrees F (175 degrees C).
- 2. Spray a 13- x 9-inch baking pan with baking spray and line the bottom with parchment paper; lightly spray parchment.
- 3. Drain the pineapple into a fine-mesh sieve set over a medium bowl; set aside.
- 4. Reserve 3/4 cup pineapple juice in a 1-cup measuring cup with a spout; whisk in water and set aside.
- 5. In a small saucepan, add brown sugar and butter; cook over medium heat, stirring often, until butter melts and sugar mixture is well combined, about 3 minutes.
- 6. Remove from heat; stir in cinnamon and vanilla.
- 7. Spread brown sugar mixture evenly in the prepared pan using a small offset spatula.
- 8. Spoon and spread drained pineapple in an even layer over the brown sugar mixture.
- 9. Prepare cake mix as directed in a large bowl, substituting pineapple juice mixture for the water.
- 10. Spread batter evenly over the pineapple layer.
- 11. Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes.
- 12. Run a butter knife or small offset spatula around the edge of the pan.
- 13. Carefully place a heatproof platter over the pan; invert cake onto platter; remove and discard parchment paper.
- 14. If needed, use any pineapple or brown sugar mixture left in the pan to patch any bald spots on the cake.
- 15. Let cool for 30 minutes before slicing and serving.
- 16. Serve warm or at room temperature with whipped cream, garnished with cherries and pecans if using.
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