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Shortcut Pineapple Upside Down CakeShortcut Pineapple Upside Down Cake
Shortcut Pineapple Upside Down Cake

Shortcut Pineapple Upside Down Cake

Created in the 1920s when canned pineapple was popular in the United States, this fruity dessert features a vanilla cake base topped with pineapple slices and maraschino cherries beneath a caramelized blanket of butter and brown sugar.
Megan Weimer of Dollop of Dough
Megan Weimer of Dollop of Dough
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Recipe - Heinen's of Rocky River
A Small Square Slice of Pineapple Upside Down Cake on a Plate with a Fork
Shortcut Pineapple Upside Down Cake
Prep Time10 Minutes
Servings12
Cook Time40 Minutes
0
Ingredients
1 cup (2 sticks) Heinen’s unsalted butter
1 cup Heinen’s organic light brown sugar, packed
2 8 oz. cans sliced pineapple
Mezzetta maraschino cherries
1 package vanilla cake mix
½ cup Heinen’s milk
3 large Heinen’s cage free eggs
Directions
  1. Preheat the oven to 350°F. Melt ½ cup (1 stick of butter) in a small heat-proof bowl.
  2. Pour the melted butter into a non-stick 9×13-inch sheet cake pan. Make sure it is distributed evenly, then sprinkle the brown sugar on top.
  3. Drain the juice from the can of pineapple. Arrange the pineapple on top of the brown sugar.
  4. Place a Maraschino cherry in the hole of each pineapple slice.
  5. Prepare the cake mix according to box directions using the butter, milk, and eggs.
  6. Pour the cake batter over the pineapple slices and spread it out evenly.
  7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few sticky crumbs attached.
  8. Take the cake out of the oven and let it cool for 10-15 minutes. Place a cooling rack on top of the pan, flip over, and release the pan.
  9. Let the cake cool completely, slice, and enjoy!
10 minutes
Prep Time
40 minutes
Cook Time
12
Servings

Directions

  1. Preheat the oven to 350°F. Melt ½ cup (1 stick of butter) in a small heat-proof bowl.
  2. Pour the melted butter into a non-stick 9×13-inch sheet cake pan. Make sure it is distributed evenly, then sprinkle the brown sugar on top.
  3. Drain the juice from the can of pineapple. Arrange the pineapple on top of the brown sugar.
  4. Place a Maraschino cherry in the hole of each pineapple slice.
  5. Prepare the cake mix according to box directions using the butter, milk, and eggs.
  6. Pour the cake batter over the pineapple slices and spread it out evenly.
  7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few sticky crumbs attached.
  8. Take the cake out of the oven and let it cool for 10-15 minutes. Place a cooling rack on top of the pan, flip over, and release the pan.
  9. Let the cake cool completely, slice, and enjoy!