Super Easy Pineapple Upside Down Cake

Recipe by rechelle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package yellow cake mix (I use Pillsbury)
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1
    (20 ounce) can pineapple slices in juice (drained, reserve juice and add enough water to equal the liquid called for by your cake mix)
  • 1
    teaspoon cinnamon
  • 12
    teaspoon nutmeg (optional)
  • 1
    cup of packed brown sugar
  • 14
    cup butter or 1/4 cup margarine
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DIRECTIONS

  • Preheat oven to 350°F.
  • Oil and flour rectangle baking dish.
  • In small pan melt butter and brown sugar together.
  • Pour into baking dish.
  • Place pineapples on bottom of baking dish.
  • Mix cake mix as directed except instead of water I used the juice from the can of pineapple and added water to it to make up the difference.
  • Add cinnamon and nutmeg to batter and mix well.
  • Pour batter over brown sugar mixture and pineapple.
  • Lightly tap pan on countertop to remove air bubbles.
  • Bake as directed on the cake mix package.
  • When done, immediately place a dish on top of baking dish and flip to remove your cake.
  • Tip: When you oil the pan, use a little of the dry cake mix to"flour" the bottom and sides and then return excess to the mix for batter.
  • This way you don't get the white on the outside of your finished cake.
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