Recipe of the Week: Pineapple Upside Down Cake

Skillet Pineapple Upside-Down Cake RecipePhoto credit

I have a bit of a weakness for sweets, and because of this, I try and keep my sugar consumption to a minimum.  This can be difficult sometimes, as anyone trying to stick to a healthier diet probably knows, and it doesn’t help when blogging friends like Mr. CBB continually share their amazing creations like these Strawberry Cheesecake Streusel Muffins.  Although I try and keep sugar consumption to a minimum, when I do eat it, I want it to be in fabulous form.

Enter, Pineapple Upside Down Cake.  My mom, who isn’t terribly fond of cooking, has a couple of recipes that just “wow” people, and this is one of them.  It’s pretty easy to put together if you use a cake mix, which is what I’m suggesting here, but you can also do any homemade yellow cake recipe as well.

For the pan, you can use a 9×13 pan, or two 9-inch round pans.  There’s no need to grease the pans, because the butter and brown sugar mixture make the cake easy to drop right out when you flip it over.

For the ingredients you’ll need:

2 large cans of pineapple rings (we always use Dole) in their own juice ($2.50)

1 yellow cake mix,  (we always stock up on these when they’re on sale) (99 cents)

1 stick of real butter ( 64 cents)

1 cup of brown sugar (we always use C & H)  (65 cents) 

1 jar of maraschino cherries ($1.25)

Total cost: $6.03 (plus the cost of the ingredients needed to prepare the cake mix)

The putting together part is easy.  Preheat oven according to cake mix instructions.  Make cake batter according to box instructions, and set aside.  In medium saucepan, melt butter, and then add brown sugar and mix well.  Spread butter/sugar mixture into bottom of pan(s).  Place pineapple rings into the bottom of pan, close together (for the 9×13 pan, I always end up doing a row of half pineapple rings on the side), and put 1 cherry in the center of each pineapple ring.  Pour the prepared cake batter over the pineapple rings, splitting the batter into two even amounts if you’re using the round pans.  Bake until a knife inserted in the center comes out clean – Check your box directions for approximate baking times.

Remove from oven, let cool for 15 minutes, then turn out by placing a plate for the round pans or a cake sheet for the 9×13 over the top of the cake, holding it firmly over the cake, and then flipping quickly.  Serve warm or cool, with or without whipped cream.  Yummalicious!

29 comments

    • Laurie says:

      LOL, John, I’ll leave that between you and the computer. 🙂 We don’t make it often either, for the same reason. I could down half of it in one sitting, I think!

    • Laurie says:

      Jake, it’s delicious, and many people do make it without the cherries. Don’t know if you’ve ever had maraschino cherries, but they don’t taste like regular cherries, they taste more like cherry candy.

  1. Thanks for the shout out Laurie… it’s nice to share a recipe each Sunday on my blog. I’ve always fancied making this cake as I’ve heard of it but have never gotten around to it. I just shared it on my FB page and my NEW Facebook page The Free Recipe Depot… please do come around! Cheers Mr.CBB

    • Laurie says:

      HI Mr. CBB! You should try the cake, it’s wonderful! We don’t have a personal Facebook account, but maybe someday we’ll get on board. 🙂

  2. I’m glad I’m not the only who has to fight temptation when they check out Mr. CBB’s recipes. 🙂 This looks delicious too. It’s been awhile since I’ve pineapple upside down cake but it sure looks good and easy!

    • Laurie says:

      LOL, yes, I’ve developed quite the love/hate relationship with Mr. CBB’s Sunday posts. 🙂 The kids, on the other hand, would be thrilled if he and Mrs. CBB moved in. 🙂

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