Pineapple Upside Down Cake

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Categories: Semi Homemade and Doctored

Pineapple Upside Down Cake

This cake is super easy to make, using our Yellow Cake Mix. We’re sure that our version of this cake is more intensely flavored and moist than any you’ve had before! Feel free to substitute rum flavoring for the rum.


1 box Better Batter Gluten Free Yellow Cake Mix

2 Tbsp golden rum OR 1 tsp rum flavoring

1/2 c butter

1 1/2 c light brown sugar

12 slices pineapple, drained (save juice!)

1 container Maraschino cherries, drained, optional (we do not use it, as we are dye free)

 

Melt the butter and sugar in a small saucepan until the sugar dissolves, and pour over the bottom of a 9X13 inch pan. Place the pineapples in a grid in the sugar syrup, and put a maraschino cherry in each ring.

Make the cake batter as per the directions on the box, using the pineapple juice for the water (top off with extra water, if necessary) and add rum or rum flavor to the batter during the mixing time.

Pour the batter over the pineapples.

Bake at 375 for 35-40 minutes. Then cool on the rack for 10 minutes.

Run a knife around the edges to loosen the cake. Place a large platter or baking pan over the pan and quickly flip the cake upside down.

Serve immediately or let cool.

Trackbacks/Pingbacks

  1. Manu Plan Monday – May 20, 2013 - 20. May, 2013

    [...] Friday:  Honey Mustard Chicken with Napa Cabbage Slaw.  Dessert will be Pineapple Upside Down Cake. [...]

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