Description
A deliciously moist and tropical cake with caramelized pineapple rings and cherries that create a beautiful decorative top when flipped. This classic dessert combines sweet fruity flavors with a tender yellow cake for a perfect nostalgic treat.
Ingredients
Scale
- 1 box yellow cake mix
- 1 stick butter (½ cup), halved and melted
- ¼ cup brown sugar
- 3 eggs
- 20 oz can crushed pineapples in 100% juice
- 1 can pineapple rings
- 1 small jar of maraschino cherries
Instructions
- Preheat Oven: Preheat your oven to 350°F. This temperature ensures even baking throughout the cake while allowing the brown sugar and butter to caramelize perfectly on the bottom (which becomes the top) of the cake.
- Prepare the Pan: Pour half of the melted butter into your cake pan. Use a pastry brush to spread the butter evenly across the bottom and up the sides of the pan. This creates a non-stick surface and helps form the caramelized topping.
- Create the Caramel Base: Sprinkle the brown sugar over the melted butter and use your brush to distribute it evenly. This mixture will create a delicious caramel that coats the pineapple and gives the cake its signature flavor.
- Arrange Fruit Pattern: Arrange the pineapple rings in a decorative pattern on the bottom of the pan, then place a maraschino cherry in the center of each ring. This creates the beautiful top design that will be revealed when the cake is flipped.
- Mix Cake Batter: In a mixing bowl, combine the cake mix, eggs, crushed pineapple with juice, and the remaining melted butter. Beat with a hand mixer on medium speed for 1 minute, then scrape down the sides of the bowl and continue mixing on high for another minute until the batter is smooth and well combined.
- Add Batter: Pour the batter evenly over the prepared fruit arrangement in the pan, being careful not to disturb the pattern. Use a spatula to spread the batter evenly.
- Bake the Cake: Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and slightly pulling away from the edges of the pan.
- Cool Slightly: Allow the cake to cool on a wire rack for at least 15 minutes. This cooling period is crucial as it allows the caramel to set slightly while still remaining fluid enough to release from the pan.
- Flip and Serve: Carefully place a serving platter over the top of the cake pan and quickly flip it over to release the cake. Gently remove the pan to reveal the beautiful pineapple and cherry topping. Serve either warm or at room temperature!
Notes
- For best results, use a 9-inch round cake pan or a cast-iron skillet.
- If your pineapple rings come in syrup rather than juice, drain and rinse them to reduce excessive sweetness.
- The cake can be made a day ahead and stored at room temperature.
- For a more homemade version, you can substitute the boxed cake mix with a scratch yellow cake recipe.
- Adding a tablespoon of rum to the butter-sugar mixture can enhance the tropical flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg