Pineapple Upside Down Cake is an awesome dessert, especially for the summer. I actually think all fruity desserts (with the exception of Holiday Fruitcake) are great for summer. We went to visit my parents this past weekend and decided PUDC would be a great end to our meal of grilled chicken and orzo salad. Plus, it’s one of my dad’s favorite desserts. Best of all, PUDC is SO easy to make! We used canned pineapple and a really great go-to yellow cake mix from Trader Joe’s.
Pineapple Upside Down Cake
2 Tbs unsalted butter
1/4 C dark brown sugar
1 20 oz. can pineapples in juice
Maraschino Cherries (optional, we opted out)
Yellow Cake mix and required ingredients
Melt butter and pour into the bottom of a 9″ round cake pan. Sprinkle dark brown sugar over butter and then place your pineapple rounds on top. Squeeze as many as you can in there! You can also put a little maraschino cherry inside each pineapple round, but I don’t really like them so we omitted. Then, just prepare the cake mix according to the box instructions, substituting pineapple juice from your canned pineapple in place of the water. Pour batter over pineapples. Bake according to your box instructions, let cool completely, flip onto a serving platter and voila!