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A woman in a red sleeveless top smiles in a kitchen beside a pineapple upside-down cake on a white plate. A bouquet of colorful flowers is on the counter next to her.
Melissa Jo

Vintage Pineapple Upside Down Cake

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You get box of yellow cake mix, pineapple juice from canned slices, and melted butter in every tasty bite of this Vintage Pineapple Upside Down Cake sweet treat.
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Prep Time 30 minutes
Cook Time 43 minutes
Course: Dessert
Cuisine: American

Ingredients
  

  • 1 box of yellow cake mix
  • Ingredients called for on the back of the box: usually 3 eggs & 1/2 cup of oil, and water (except we will be replacing the water with the juice from the can of pineapple slices.) sometimes the box calls for 1/3 cup of softened butter.
  • pineapple juice from canned slices instead of the 1 cup of water called for on the back of the box we will replace that with the pineapple juice from the can. The can of pineapple slices I showed in the photos yields exactly 1 cup of pineapple juice. Just tip the can over into a measuring cup and pour it in. Press the pineapples down to squeeze all the juice out, if needed.
  • 1/2 cup of melted butter I used salted butter so, 1 stick of butter
  • 1/2 cup of brown sugar
  • 20 oz. can of pineapple slices packed in 100% juice you will use the pineapple slices & the juice from this can
  • 6-7 marachino cherries
  • Pam or butter to grease the bundt pan. use A LOT

Method
 

  1. Preheat your oven to 350°F (180°C).
  2. Prepare the cake batter: In a mixing bowl, prepare the cake mix according to the package directions, substituting the reserved pineapple juice for the equal amount of water listed on the back of the box. (So, instead of using water, you will be using 1 cup of the pineapple juice drained from the can of pineapple slices.) (be sure to buy the pineapple slices packed in 100% juice.)
  3. In a separate bowl, mix the melted butter and brown sugar together.
  4. Pour the butter and brown sugar mixture evenly into the bottom of a greased bundt pan.
  5. Arrange the pineapple slices in a single layer over the butter and brown sugar mixture.
  6. Place one cherry half in the center of each pineapple slice.
  7. Pour the cake batter evenly over the pineapple slices.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Remove the cake from the oven and let it cool for 5 minutes.
  10. Invert the bundt pan onto a serving platter and let the cake cool completely.
  11. Serve and enjoy!

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Notes

Buy a can of Dole Pineapple slices packed in 100% juice for this recipe. A box of Betty Crocker Super Moist cake mix, a can of Dole pineapple slices, and a glass measuring cup with pineapple juice on a wooden cutting board in a kitchen.
 

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