pineapple upside-down cake
This recipe guides you through making a classic pineapple upside-down cake. It features a sweet, caramelized topping made with brown sugar, melted light spread, and vibrant pineapple slices adorned with maraschino cherries, all baked atop a simple yellow cake mix. The result is a moist and visually appealing dessert perfect for any gathering.
Equipment
- 1 Round Baking Pan (e.g., 9-inch) For baking the cake
- 1 Mixing Bowl For preparing the cake batter
- 1 Electric mixer or whisk For combining cake mix ingredients
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Small Saucepan For melting butter and mixing with brown sugar
Ingredients
Main
- 2/3 cup splenda brown sugar packed
- 1/4 cup I Can't Believe It's Not Butter Light Spread (Soft), melted
- 10 maraschino cherries
- 10 slices pineapple I like dole pineapples
- 1 yellow cake mix
Instructions
- Preheat your oven according to the yellow cake mix package instructions, typically 350°F (175°C).
- In a small saucepan, melt the 1/4 cup of I Can't Believe It's Not Butter, Light Spread (Soft) over low heat.
- Remove from heat and stir in the 2/3 cup of Splenda brown sugar until well combined, creating a thick, syrupy mixture.
- Pour the butter-sugar mixture evenly into the bottom of your round baking pan.
- Arrange the 10 pineapple slices on top of the sugar mixture in the pan. Place one maraschino cherry in the center of each pineapple ring.
- Prepare the yellow cake mix according to the package directions in a separate mixing bowl, using an electric mixer or whisk until smooth.
- Carefully pour the cake batter evenly over the pineapple and cherry arrangement in the pan.
- Bake for the time specified on the cake mix package, typically 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 5-10 minutes.
- Place a serving plate over the top of the cake pan, then carefully invert the cake onto the plate. Lift the pan slowly, allowing the topping to settle. Serve warm or at room temperature.
Notes
For a truly superior caramelization, consider using real butter and dark brown sugar instead of the specified light spread and Splenda brown sugar; this will yield a richer, deeper flavor profile. Ensure the pineapple slices are thoroughly drained to prevent a watery topping and a soggy cake. When arranging the fruit, aim for an aesthetically pleasing pattern as this will be the cake's top. After baking, allow the cake to cool for about 5-10 minutes in the pan before inverting. This brief cooling period helps the caramel topping set slightly, reducing the risk of it sticking to the pan or separating from the cake upon inversion. Always gently loosen the edges with a knife before flipping to ensure a clean release.