Description

Crushed Pineapple Upside Down Cake is a delightful twist on the classic dessert, featuring a rich, moist cake topped with sweet crushed pineapple and a buttery brown sugar glaze.

Ingredients

Scale

baking spray with flour

1 (20-ounce) can crushed pineapple in syrup

1/4 cup water

1 cup packed light brown sugar

6 tablespoons unsalted butter

1/2 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

1 (15.25 ounce) box yellow cake mix (such as Pillsbury®)

3 large eggs

1/2 cup vegetable oil

sweetened whipped cream for serving

maraschino cherries and chopped toasted pecans for serving (optional)

Instructions

Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with baking spray that contains flour.
In a medium saucepan, combine the crushed pineapple with its syrup, 1/4 cup water, and brown sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
In a separate bowl, melt the unsalted butter and pour it into the prepared baking dish. Sprinkle the ground cinnamon evenly over the butter.
Pour the pineapple mixture evenly over the melted butter. Set aside.
In a large mixing bowl, blend the yellow cake mix, eggs, vegetable oil, and vanilla extract until smooth and combined.
Carefully pour the cake batter over the pineapple mixture in the baking dish.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for about 10 minutes before inverting onto a serving platter.
Serve warm with sweetened whipped cream and optional maraschino cherries and chopped toasted pecans on top.

Notes

Ensure to let the cake cool slightly before inverting to prevent breaking. You can substitute with unsweetened pineapple for a less sweet cake.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Protein: 3g

Keywords: Crushed Pineapple Upside Down Cake, pineapple cake, upside down cake, dessert