
By Hot and Cold Running Mom
Easy Pineapple Upside Down Cake
3 steps
Prep:10minCook:40min
They say everything old is new again and this retro dessert is proof of that! Classics never go out of style! Buttery cake, sweet caramelly fruit topping made easy using a cake mix. They'll be coming back for seconds!
Updated at: Sun, 27 Apr 2025 15:25:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
69
High
Nutrition per serving
Calories614.1 kcal (31%)
Total Fat16.4 g (23%)
Carbs118 g (45%)
Sugars98.7 g (110%)
Protein5.3 g (11%)
Sodium410.9 mg (21%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Spray 2 - 8" round baking pans with cooking oil. Melt butter and pour into prepared pans, then sprinkle with brown sugar. Blot the pineapple and cherries with paper towels to avoid the cake becoming soggy. Arrange the fruit on the bottom of the pans. Mix the cake mix, vanilla pudding powder, eggs, pineapple juice, milk, vegetable oil and vanilla together on medium speed for 2 minutes. Pour or ladle the batter over the pineapple and cherries.
Step 2
Bake at 350°F for 38-42 minutes or until a cake tester comes out clean. Cool in pans 10 minutes then lay a plate on top and invert. Leave the pan on the cake for 2-3 minutes letting the glaze release from the pan. Then remove the pan to see the beauty that is your Pineapple Upside Down Cake!
Step 3
If you want to serve one and freeze one no problem. Once completely cooled simply cover with plastic wrap then foil and freeze 2-3 months. Defrost in fridge overnight.
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