Last weekend we celebrated a birthday in the Moore household. My amazing husband turned 25 years old, and what did he request for his homemade birthday cake? A pineapple upside down cake of course! I am the total chocoholic in the family, and always go for some kind of super rich, chocolatey birthday cake. At least one of us is adventuresome…
I found this recipe ages ago on The Hungry Housewife and have been saving it for the perfect occasion. I know that it uses a box cake mix (for shame), but I love how simple and tasty this mouth-watering cake is. This pineapple upside down cake will not disappoint and has definitely made its way into my permanent recipe collection.
- 1 Box Duncan Hines Yellow Cake Mix
- 1 1/3 Cup Pineapple Juice
- 1/3 Cup Vegetable Oil
- 3 Large Eggs
- 1 Tablespoon Vanilla
- 2/3 Cup Butter
- 1 2/3 Cup Brown Sugar
- 1 (20 oz) Can Sliced Pineapple
- Maraschino Cherries
Preheat oven to 350 degrees.
In a small sauce pan melt the butter.
Pour the butter into a 9 x 13 inch pan and sprinkle the brown sugar over the melted butter.
Arrange the pineapple slices in the pan in neat rows.
Add 1 cherry in the middle of each pineapple slice.
In a mixer bowl: Mix cake mix, pineapple juice, oil, eggs and vanilla on medium speed for about 2 minutes.
Pour the cake batter into the pan over the pineapples.
Bake for 30-45 minutes or until toothpick comes out clean.
Let cook in the pan for 5 minutes.
Invert onto your serving dish.