My husbands favorite cake is pineapple upside down cake and I never make it so for Valentine’s Day I decided to make him one. I found this recipe on No Biggie and he loved it!
This recipe uses fresh pineapple instead of canned pineapple…makes all the difference in the world!
The batter covers up all the delicious goodness of fresh pineapple and brown sugar and butter.
So moist and delicious!
A little black and white with pink for Valentines Day 🙂
Hope yours was filled with lots of sweet surprises!
Fresh Pineapple Upside Down Cake
Ingredients
1/3 cup butter
1 ¼ cup packed brown sugar
½ fresh pineapple (rind removed) sliced and core removed (may use 20 oz. can pineapple rings and juice in cake mix)
Maraschino cherries, drained
1 box yellow cake mix mixed according to directions with oil and eggs, but substitute pineapple juice for water
Instructions
Melt butter and mix in brown sugar in 9/13 pan or 2 8” round Place pineapple rings and maraschino cherries in a decorative fashion. Gently pour mixed cake mix over and bake at 350 for 45 minutes. (A little less for rounds) Touch cake to make sure it’s done.
Run a knife around edge of cake and invert on plate. Scrape all caramel onto cake. Serve with whipped cream.
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Yum! Pineapple Upside-Down Cake is my hubby's favorite, too, and I make it at least once a year on his birthday. I prefer to use white cake mix instead of yellow, but I've never tried using fresh pineapple. Hopefully I can remember that next January when his birthday rolls around again! 🙂 Thanks for sharing your recipe.