Betty crocker pineapple upside down cake from scratch

Table of Contents Show

Ingredient List
Preparation
Featured Products
How do you keep pineapple upside down cake from getting soggy?
Can I substitute pineapple juice for milk in a cake mix?
Why does my pineapple upside down cake stick?
How long does homemade pineapple upside down cake last?

Total Time: 1 Hour 10 Minutes

Can you imagine a world without pineapple upside-down cake? Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake—what’s not to love? But the true secret to this cake’s beauty is in the “flip” that happens when you remove it from the oven. It might sound intimidating, but it’s so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.

Ingredient List

Small check mark in a circle icon 1 box Yellow Cake Betty Crocker
Small check mark in a circle icon Eggs, water and oil as the box
Small check mark in a circle icon ¼ cup butter
Small check mark in a circle icon ⅔ cup packed brown sugar
Small check mark in a circle icon 9 slices pineapple in juice (from 20-oz can), drained
Small check mark in a circle icon 9 maraschino cherries without stems, if desired

Preparation

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Featured Products

After being in California last week for a wedding and to see family and friends, I came back missing the warm (no hot!) and sunny climate. Our friend was having a birthday this weekend and to celebrate we decided to bring the hot sun to us with a Hawaiian luau-themed, birthday, dinner party.

My grandmother on my dad’s side used to make this classic American dessert in the 50s and 60s and I have always thought it looked so pretty and fun. I know maybe it’s not traditional Hawaiian cuisine; but, hey it has pineapples in it! I was in charge of all the food for the event so I made 3 kinds of kabobs, Asian-style meatballs, green salad, this beautiful cake, Rice Krispy treats (as requested by another party attendee), and figs stuffed with blue cheese and wrapped in prosciutto. Therefore, I didn’t really have the time to make the recipe from scratch. This recipe was the perfect way to combine good-op’ American convenience and a little elbow grease.

The result was an absolutely stunning cake that was the center of attention at the party. I used two 8″ rounds to make a double-decker birthday cake but you can just as easily keep it simple with a 9″ x 13″ baking pan. For the two rounds, just split the butter, sugar, pineapple, and cherries between the two pans. Simple as that! The cake was moist and you really could taste the pineapple juice flavor. The cherries on top were, well, just that! I hope you’ll step back into a little classic Americana with me and give this cake a try!

Pineapple Upside-Down Cake

Recipe By: Betty Crocker
Prep Time: 15 min
Total Time: 1 hr 50 min
Servings: 12

Ingredients:

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ SuperMoist™ yellow or white cake mix
Vegetable oil and eggs called for on cake mix box

Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven (takes about 3 minutes). Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

3. Bake 38 to 46 minutes (40 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave baking pan over cake for 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

How do you keep pineapple upside down cake from getting soggy?

To prevent the pineapple cake from getting soggy, drain the juice from the canned pineapple before lining the pan. You can also pat the maraschino cherries with a paper towel before using as well. You also should not add any extra liquid to the cake batter than the listed amounts in the recipe card.

Can I substitute pineapple juice for milk in a cake mix?

Use pineapple juice to make a cake from a boxed mix. Simply replace the oil, milk, or water called for in the recipe with pineapple juice in equal proportions. A yellow or white cake works best, since the pineapple flavor could clash or get lost if you use chocolate or another flavor.

Why does my pineapple upside down cake stick?

If it cools in the pan, the sugar-fruit mixture will harden and stick. Let the cake cool for 5 minutes. Then run a small spatula around the side to loosen it.

How long does homemade pineapple upside down cake last?

Room temperature: Cover with plastic or store in an airtight container for up to 2 days at room temperature. Fridge: Store in an airtight container in the fridge for 3-4 days. Freezer: Allow the cake to cool and place it in the freezer for 1-2 hours; long enough to allow the outside of the cake to freeze.