Super Easy Pineapple Upside Down Cake
Ingredients
- 1 (18 ounce) package yellow cake mix (I use Pillsbury) ⓘ
- 3 eggs (or as called for by your cake mix) ⓘ
- 1/3 cup oil (or as called for by your cake mix) ⓘ
- 1 (20 ounce) can pineapple slices in juice (drained, reserve juice and add enough water to equal the liquid called for by your cake mix) ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg (optional) ⓘ
- 1 cup of packed brown sugar ⓘ
- 1/4 cup butter or 1/4 cup margarine ⓘ
Instructions
- Preheat oven to 350°F.
- Oil and flour rectangle baking dish.
- In small pan melt butter and brown sugar together.
- Pour into baking dish.
- Place pineapples on bottom of baking dish.
- Mix cake mix as directed except instead of water I used the juice from the can of pineapple and added water to it to make up the difference.
- Add cinnamon and nutmeg to batter and mix well.
- Pour batter over brown sugar mixture and pineapple.
- Lightly tap pan on countertop to remove air bubbles.
- Bake as directed on the cake mix package.
- When done, immediately place a dish on top of baking dish and flip to remove your cake.
- Tip: When you oil the pan, use a little of the dry cake mix to"flour" the bottom and sides and then return excess to the mix for batter.
- This way you don't get the white on the outside of your finished cake.
Nutrition & Diet Analysis (per serving)
1010
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).