Pineapple Upside Down Cake is a classic American dessert. It’s a yellow cake topped with caramelized pineapple rings and maraschino cherries.

🖨 PRINT RECIPE HERE: https://www.thediaryofarealhousewife.com/pineapple-upside-down-cake/

⬇️ RECIPE BELOW ⬇️
Ingredients:
▢ 1 stick unsalted butter
▢ 1 cup brown sugar, (packed)
▢ ¼ teaspoon cinnamon
▢ 20 ounce can of pineapple rings
▢ stemless maraschino cherries
▢ 1 yellow cake mix, (plus ingredients it calls for)
▢ 2 tablespoons pineapple juice, (saved from can)

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Hey guys, it’s Jenny and welcome back to my kitchen. Today I want to share with you a classic recipe. This pineapple upside down cake is so good and it is so simple to make. I think you’re going to love it. So, let me show you how to make it. Preheat your oven to 350° and then we’re going to place one stick of unsalted butter into a 9 by13 pan. Now, place this in the oven and allow it to melt. Once our butter is melted, you’re going to remove your pan from the oven. And we’re going to add in one cup of brown sugar. Now, our butter is extremely hot, which is the reason why I’m spooning this in instead of dumping it in. Mostly just so I don’t cause any splatter and get burned by the butter. And with our brown sugar, we’re going to add in a four a teaspoon of ground cinnamon. Now, we’re going to give all of this a mix. And this is going to stay at the bottom of our pan. So, make sure once it’s mixed, it’s spread evenly on the bottom of your pan. Now, once that brown sugar and cinnamon layer is all done, we’re going to top it with our pineapple rings. You’re going to need 20 oz of canned pineapple rings that have been drained, but don’t get rid of that juice. You’re going to need 2 tablespoon of the juice from your can. So, make sure you reserve that and save it for later. [Music] Now, keep in mind that 20 oz of pineapple doesn’t mean you’re going to get exactly nine slices. Sometimes I have, sometimes I haven’t. They’re going by weight, not amount. So, if you want exactly nine, maybe grab an extra can and then you can just use the extra and then maybe save it for another recipe. But I’m going to rearrange some of this. It’s okay if it’s not perfect because our next step is going to be our marishino cherries. And we’re going to fill in any empty spots with our cherries. So, you want to use stemless marishino cherries. We’re going to place one inside each pineapple ring. And then you can place the rest in any open spots. Fill us up as much or as little as you want. Honestly, the more cherries the better. Now, in a separate bowl, we’re going to prepare our cake mix. You want to use one yellow cake mix box. Now, if you have a homemade yellow cake mix that you like to use, you could totally sub this out and use that instead, but I’m using a box mix just to save myself some time. So, what you need is your box cake mix plus the ingredients that it calls for. Different brands could call for different things. So, just make sure to look on the back of your box before leaving the grocery store to see what you need. Mine called for water, oil, and eggs. So, we’re going to prepare this to the box directions, but then we’re going to add in a little something else that really makes this taste so much better and adds the pineapple flavor throughout the entire cake. We’re going to use that 2 tablespoon of pineapple juice that we reserved from the can. We’re going to add it into our cake mix. Give this all a really good mix and then we’re going to pour it over the rest of our ingredients that are already in our dish. Once you’ve added your cake batter into your pan, we’re going to place this in the oven to bake at 350°. So, the same temperature that we preheated earlier for our butter. No need to turn off your oven. While you prepare the rest of your cake, we’re going to bake this in the oven for about 20 to 25 minutes until you can put a toothpick in the middle and it can come out clean. All right, our pineapple upside down cake is done. This smells amazing. You can see down below it’s all bubbly and almost ready to be flipped. So, I’m going to give this about 5 minutes. If you have a really large platter, you could put that on top. I’m just going to use a sheetpan because that’s what I have available. You’re going to put it on top and you’re going to flip it over and then it’s going to be ready to serve. All right, we have successfully flipped our pineapple upside down cake. I probably should have used a little bit of a bigger pan. So, tip in the future, if you have a big pan or a platter, you just flip it and it’s ready to serve. Now, any leftover cake can be stored in an airtight container in the refrigerator for up to 5 to 7 days. If you don’t have a container that it would fit in, you could also just put some plastic wrap on it once it’s cooled and then place it in the fridge. But trust me on this one, this cake is so good. I highly doubt you have any leftovers. It’s one of my all-time favorites. Now, if you want the recipe, I did put it down in the description below. You can go there to check it out. Plus, I have a link to our website, the diary of a realhousewife.com. There you can get this recipe. You can save it. You can print it off. And you can find hundreds of other easy recipes just like this. Don’t forget to like and subscribe, and we’ll see you next time.

Dining and Cooking