17 August, 2018
Pineapple Upsidedown Cake
½ stick (4 Tablespoons) butter, melted
1 cup brown sugar
1 can (20 ounces) pineapple slices (should have 10 slices in the can)
10 Maraschino cherries
4 large eggs
½ cup vegetable oil
About ¼ cup water – see instructions
1 box Pineapple Supreme cake mix
1 box (3.4 ounces) vanilla instant pudding and pie filling
Preheat oven to 350°
Pour the melted butter across the bottom of an oven-proof baking dish. (I use my Pyrex lasagna pan, which is 15″ x 10″. If you use a smaller pan you just remove 2 pineapple slices and use them another day for something else.) Tilt the pan or use a spatula to spread it out. Sprinkle the brown sugar across the bottom of the pan.
Pour the juice from the pineapple into a measuring cup and set that aside. Arrange the individual pineapple slices across the bottom of the pan in one layer. My lasagna pan allows for two rows, with 5 slices in each row.
Place a cherry in the middle of each pineapple slice. Set aside.
In a large mixing bowl, gently stir the eggs and add the oil.
Add enough water to the reserved pineapple juice to make 1 cup of liquid. Stir into the eggs and oil.
Add the cake mix and the instant pudding and pie filling. Beat with an electric mixer on medium speed for two minutes.
Gently pour the batter over the pineapple slices in the pan. Level the batter with a spatula.
Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Cool for about 5 minutes in the pan, then invert the cake onto a serving platter or tray.
Best enjoyed when served warm, with a scoop of vanilla ice cream or whipped cream.
I like to keep a mason jar filled with moonshine cherries in my fridge. I use the moonshine cherries in place of the maraschino cherries, and rather than add water to the reserved pineapple juice, I add just enough moonshine to make 1 cup. This adds a mild extra flavor that makes a delightfully naughty version of the cake!