As much as I would love to say I made this from scratch, I can’t. Yes, this was made from cake mix out of the box folks. However, there are tons of ingredients added, therefore I suppose you could say I made the pineapple upside down cake from “semi-scratch”. Is that a thing? Well I made it a thing.
(2) Boxes of Duncan Hines Pineapple Supreme Cake Mix and ingredients listed on the back of the box
(2) Cans of Pineapple slices in 100% pineapple juice
(2) Cups of packed brown sugar
1/3 cup butter/margarine
*1 tbs of vanilla flavoring
*1/2 tsp of cinnamon
Heat oven to 350F
In large skillet (do NOT use a skillet with a plastic handle), melt the butter, pour in brown sugar, and also spread evenly. I addition to this, make sure you put the stove on a low heat.
Arrange pineapple slices the way you like (make this part fun by creating cool designs) on top
Place cherries in pineapples or around them
Get a separate bowl and follow Duncan Hines cake instructions BUT instead of using water, use the excess pineapple juice from the cans.
Pour the batter into the skillet, over the brown sugar and pineapples
Bake skillet in oven for 45-50 min (stick knife/toothpick into cake, when it comes out without batter on it, it’s ready)
Put large serving plate (I typically use a pizza pan) over skillet. Turn plate over WITH pan, you’re essentially flipping the cake to turn it upside down..hence the name upside down cake 🙂 Don’t flip out if some of the pineapples get stuck to the bottom of the pan. Just scoop them out and place them back on top of the cake.
Slice and serve warm with ice cream, I suggest vanilla ice cream to ensure you don’t mix too many flavors.
Slice of my amazing pineapple upside down cake
Pineapple Upside Down Cake Garnished with Vanilla Ice Cream
Full Pineapple Upside Down Cake
For an additional recipe on the blog, check out the link here for Teddy Graham Mini Cheesecakes.