PINEAPPLE UPSIDE DOWN CAKE 9X13 INCH PAN RECIPES

Name: Pineapple Upside Down Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 1/2 cup butter; 1 cup packed dark brown sugar; 1 (20 ounce) can sliced pineapple; 6 maraschino cherries, cut in half lengthwise; 1 (18 ounce) package duncan hines supreme pineapple cake mix; 1 (4 ounce) box vanilla instant pudding mix; 1 cup pineapple juice, from canned pineapple with a bit of water added; 1/2 cup canola oil; 4 eggs

PINEAPPLE UPSIDE DOWN CAKE RECIPE - FOOD.COM

Pineapple Upside Down Cake Recipe - Food.com image

This recipe is by far the best Pineapple Upside Down cake that I've ever made. It is also quick and easy. The cake is very moist and rises much higher than the average recipe. The combination of pineapple cake mix and pineapple juice isn't overwhelming either. I've been meaning to edit this for ages, however it looks so much better if you use dark brown sugar. Also if you'd like more topping, use 3/4 cup butter with 1 1/2 cups dark brown sugar.

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
1 cup packed dark brown sugar
1 (20 ounce) can sliced pineapple
6 maraschino cherries, cut in half lengthwise
1 (18 ounce) package duncan hines supreme pineapple cake mix
1 (4 ounce) box vanilla instant pudding mix
1 cup pineapple juice, from canned pineapple with a bit of water added
1/2 cup canola oil
4 eggs

Steps:

Preheat oven to 325 degrees Fahrenheit.
Melt butter in a 9x13 pan in oven.
Sprinkle brown sugar evenly over butter in pan.
Drain canned pineapple into a measuring cup.
Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour batter into pan.
Bake for 45 to 55 minutes, or until a toothpick comes out clean.
Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.

Nutrition Facts : Calories 316, FatContent 18.5, SaturatedFatContent 6.1, CholesterolContent 82.3, SodiumContent 233.3, CarbohydrateContent 36.8, FiberContent 0.8, SugarContent 34.3, ProteinContent 2.5

EASY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.COM

Easy Pineapple Upside-Down Cake Recipe - BettyCrocker.com image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 6

Ingredients

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380 , CarbohydrateContent 57 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1/12 of Cake, SodiumContent 310 mg, SugarContent 41 g, TransFatContent 0 g

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