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Mom's Pineapple Upside Down Cake

Course: Dessert
Servings: 0

Equipment

  • 9x13 Glass Baking Dish

Ingredients

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 can pineapple slices (20oz)
  • 1 box white cake mix
  • 1/3 cup vegetable oil
  • 3 large egg whites
  • 12 maraschino cherries

Instructions

  • Preheat an oven to 350⁰F.
  • Spray a 9 X 13 glass baking dish with baking spray. (Use Bakers Joy)
  • Place butter into the cake dish and place the dish into the preheating oven to melt the butter. (You can also microwave the butter until melted and then add to the bottom of the cake pan.)
  • Remove the baking dish when the butter has melted.
  • Sprinkle the brown sugar evenly over the melted butter in the baking dish.
  • Open the pineapples, drain and KEEP the pineapple juice from the can.
  • Layout the well drained pineapple evenly over the brown sugar mix in the glass dish.
  • Place a stemless cherry into the center of each pineapple ring. More cherries can be added as desired.
  • Mix together the cake mix, vegetable oil, eggs, and a cup of pineapple juice from the pineapples. If there is not enough pineapple juice from the can to make a cup, add water to equal the 1 cup.
  • Gently pour the batter over the pineapple and cherries in the baking dish and smooth the batter out.
  • Place the cake into the preheated 350⁰F oven and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and allow it rest for 3 to 4 minutes. **Do not let the cake sit too long before Inverting.
  • Invert the cake onto a serving platter.
    If you have some of the pineapples stick to the dish, just pull them off the dish with a fork and put them on the cake.

Notes

Cake can be stored at room temperature.