Simple & Easy Pineapple Upside Down Cake Recipe

This retro cake is very soft and buttery – topped with pineapple, caramelized brown sugar, and cherries. Its drippings seep down into the bread, adding an extra flavor to the whole dish. It truly is a classic favorite. If you’re looking for a perfect dessert to serve on your next gathering, pineapple upside down cake is the answer.

So, let’s start cooking. I got you – I promise.

Ingredients

Igotchu Gourmet Peach Cobbler seasoning

1 cup light brown sugar

½ cup butter (melted)

1 cup cherry (no stems)

1 box yellow cake mix

1 box vanilla pudding

3 eggs

Pineapple juice

1 can pineapple slices

1 tsp. vanilla flavoring

1 stick salted butter

How to make Pineapple Upside Down Cake

  1. Preheat oven at 350 degrees.
  1. Prepare the batter. In a medium-sized bowl, put yellow cake mix, instant vanilla pudding, pineapple juice, eggs, and butter. Blend everything using a hand mixer.
  1. Add vanilla flavoring to the batter and mix again.
  1. Turn 4 pineapple slices into bite-size pieces. Blend it in the cake batter. Set aside.
  1. Now, melt 1 stick of salted butter in a saucepan. Once melted, season it with Igotchu Peach Cobbler seasoning. Then, add 1 cup of brown sugar. Stir continuously until the sugar melts.
  1. Spray the Bundt pan with baking spray to prevent the cake from sticking. Then, pour melted butter and half of the brown sugar mixture.
  1. Arrange the remaining pineapple slices on the pan, as well as the cherries. Then, pour the remaining brown sugar mixture on top.
  1. Distribute the cake batter evenly. Bake it in the oven for 45 to 50 minutes.

 

Serve and enjoy.