Classic Pineapple Upside-Down Cake Recipe

Ingredients

840 grams Pineapple – I have used canned pineapple,120 grams Glazed Cherries – you can alternatively also use the tinned variety,1/4 cup Butter,1 cup Brown Sugar (Demerara Sugar),500 grams Cake Mix – I used Pillsbury Vanilla Cake Mix,Pineapple juice – reserved from Del Monte pineapple slices,20 ml Sunflower Oil,2 teaspoons Pineapple Essence,1 pinch Food Color – yellow (optional)

Instructions

1. To prepare the Classic Pineapple Upside-Down Cake Recipe, preheat oven to 180° C for 10 minutes.ToppingMelt butter in oven and spread in 9-inch pan.Sprinkle brown sugar evenly over butter.Arrange pineapple slices on the brown sugar.Place cherries between the pineapple slices, and arrange remaining cherries around slices, as per preference. Press gently into brown sugar. Keep aside.CakeIn a large bowl, combine cake mix, reserved pineapple juice, vegetable oil, pineapple essence and few drops of yellow gel food color. Mix until well blended.Pour/spoon batter into prepared pan.Bake for 50 – 55 minutes or until toothpick inserted in center comes out clean. Let cool for 10 minutes or until warm.Now run a knife around side of pan to loosen cake.Invert cake with pan on top of a cake stand or a large serving plate.Leave pan over the cake for 2 minutes so brown sugar topping can drizzle over the cake; remove pan.Cool for 30 minutes.Slice. Serve the Classic Pineapple Upside-Down Cake Recipe warm with iced tea or hot cup of coffee or cool and refrigerate. Fall in love!

Recipe Details