Fresh Pineapple Upside Down Cake is a classic we will love forever.
Sharing an oldie but a goodie today: Pineapple Upside Down Cake, only for this recipe we’re using fresh pineapples rather than from a can. If it’s been a few years since you’ve had this cake, you need to make it again real soon…you forget how good it is! Topped with whip cream, it’s the perfect dessert to brighten a cloudy day. Plus fresh pineapples are easy to find this time of year. We had it the other night for dessert and it’s always a hit.
See what I mean…it just brightens up your day.
It’s always fun to flip it over right before serving, it’s so pretty.
Fresh Pineapple Upside Down Cake
- 1/3 cup butter
- 1 ¼ cup packed brown sugar
- ½ fresh pineapple rind removed sliced and core removed (may use 20 oz. can pineapple rings and juice in cake mix)
- Maraschino cherries drained
- 1 box yellow cake mix mixed according to directions with oil and eggs but substitute pineapple juice for water
Melt butter and mix in brown sugar in 9/13 pan or 2 8” round Place pineapple rings and maraschino cherries in a decorative fashion. Gently pour mixed cake mix over and bake at 350 for 45 minutes. (A little less for rounds) Touch cake to make sure it's done.
Run a knife around edge of cake and invert on plate. Scrape all caramel onto cake. Serve with whipped cream.
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Do you love Pineapple Upside Down Cake too? When was the last time you had it?