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Maw Maw’s Pineapple Upside Down Cake

This classic Pineapple Upside Down Cake is made the old-fashioned way with caramelized pineapple slices, cherries, and a buttery yellow cake. A quick and easy vintage dessert that bakes beautifully in a Bundt pan and tastes just like Maw Maw used to make.
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Ingredients

  • 1 stick unsalted butter melted
  • ½ cup dark brown sugar
  • 1 box yellow cake mix
  • 3 eggs
  • 1 20 oz can pineapple slices, with juice
  • Maraschino cherries

Instructions

  • Preheat oven to 350°F. Grease a Bundt pan well with Baker’s Pam.
  • In a small bowl, whisk the melted butter with the brown sugar. Pour this mixture evenly into the bottom of the pan.
  • Arrange pineapple slices over the sugar mixture and place a maraschino cherry in the center of each slice.
  • In a mixing bowl, combine the cake mix, eggs, and 1 cup of pineapple juice (add water as needed to make 1 full cup). Whisk until smooth.
  • Pour the batter evenly over the pineapples and cherries.
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool for 5 minutes. Place a serving plate over the Bundt pan, flip carefully, and lift the pan away.
  • Slice, serve, and enjoy!
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