Easy Pineapple Upside Cake Recipe - My Husband's Favorite Cake

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 350°F (175°C).

Use two 9-inch round cake pans.

Drain the pineapple juice from the can until you have 1 and 1/4 cups of juice; add water if necessary to reach this amount.

Melt butter in the cake pans by placing them in the preheated oven until the butter is melted enough to cover the bottom of the pans.

Sprinkle half a cup of brown sugar in each pan until the bottom is completely covered.

Arrange pineapple slices neatly on top of the brown sugar in each pan.

Place a maraschino cherry in the center of each pineapple slice; use more cherries if needed for decoration.

Prepare the cake batter by mixing the Betty Crocker yellow cake mix with the pineapple juice mixture instead of water, and add the required number of eggs and oil as per the box instructions.

Pour the batter evenly over the pineapple and brown sugar in the pans.

Bake in the oven for 40 to 45 minutes, checking for doneness.

Once baked, score the edges of the cake with a knife to prevent sticking, then invert the pan onto a baking dish or cake stand.

Leave the pan upside down for 5 minutes to allow the juices to soak into the cake before removing the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens