Double Pineapple Upside-Down Cake
A delightful pineapple upside-down cake featuring caramelized pineapple slices and cherries atop a moist lemon cake base. Perfect for celebrations or casual gatherings, this dessert offers a tropical twist with sweet, tangy flavors and a buttery finish that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a square pan.
- Sprinkle brown sugar evenly over the melted butter.
- Arrange drained pineapple slices and maraschino cherry halves over the sugar mixture.
- Prepare the cake mix according to the package instructions.
- Pour the batter over the pineapple and cherries in the pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool briefly, then turn upside-down onto a cake plate to serve.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the cake batter. If you want to reduce sugar, you can use a sugar substitute in place of brown sugar, but keep in mind it may alter the texture. Also, feel free to swap the lemon cake mix for a yellow cake mix for a more traditional taste. Make sure to let the cake cool before flipping to avoid breakage.
Serving Suggestions
Serve the Double Pineapple Upside-Down Cake warm or at room temperature, topped with a generous dollop of whipped cream. It pairs beautifully with a scoop of vanilla ice cream for an extra indulgence. This cake is perfect for gatherings and can be complemented by a light, fruity salad or a cup of coffee.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. For a fresher taste, you can also enjoy it cold, topped with whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Double Pineapple Upside-Down Cake contains roughly 329 calories, with 0g protein, 19g carbohydrates, and 28g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, using fresh pineapple can enhance the flavor! Just make sure to slice it into rings and cook them in the butter and brown sugar mixture for a few minutes before adding the cake batter.
What if I don't have a square pan?
You can use a round cake pan instead; just adjust the baking time slightly. Keep an eye on the cake as it bakes, checking for doneness with a toothpick.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance, just store it properly. Let it cool completely, then cover it with plastic wrap and refrigerate. Just remember to flip it onto a serving plate before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).