© 2011 Lew Robertson All Rights Reserved

Easy Upside Down Cake

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  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 10 servings



  1. Drain pineapple; reserve 3/4 cup juice.
  2. Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice.
  3. Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice. Pour batter evenly over pineapple.
  4. Bake at 350 degrees F., 40 to 45 minutes or until toothpick inserted in center comes out clean.
  5. Cool 5 minutes. Loosen edges and invert onto serving platter.
  6. Note: Cake can be baked in 13x9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
  7. Mini Upside Down Cakes:
  8. Drain 1 can (20 oz.) DOLE® Crushed Pineapple, reserve juice.
  9. Grease 24 muffin cups. Stir 1/3 cup melted butter with 2/3 cup packed brown sugar.
  10. Evenly spoon mixture into bottom of cups; spoon about 1 tablespoon crushed pineapple over sugar mixture.
  11. Prepare cake mix as above. Evenly pour batter into cups.
  12. Bake 20 to 25 minutes.
  13. Invert onto serving platter. Makes 24.
  14. Per Serving: 293 calories, 7g fat (4g sat.), 0mg cholesterol, 310mg sodium, 58g carbohydrate, 1g protein