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Easy Pineapple Upside Down Cake


This pineapple topsy turvy cake is delicate and rich with a caramelized earthy colored sugar pineapple and cherry garnish. Its juices leak down into the cake, adding considerably more delicious flavor and surface. An exemplary most loved utilizing canned pineapple and maraschino cherries, this retro cake is served topsy turvy and ideal any season.

I love learning in the kitchen and I’m continually endeavoring to improve my ability. With consistent practice comes the chance to present to you all that can be expected. This is an energizing post!

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:


To Make this Recipe You’Il Need the following ingredients:


First layer.

1cup light brown sugar
1 stick butter (melted)
Second layer!
1 box Yellow c ake mix
1/2 cup oil
4 eggs
1 20 oz can sliced pineapples drained
1 20 oz crushed pineapple drained
1cup pineapple juice ( from the drained pineapples
Marchino cherries
13×9 pan for baking

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In a 13 x 9 inch pan add melted butter and cup of light brown sugar. Mix and spread to cover the bottom then add pineapple slices place marchino cherries in the center of some of the crushed pineapple in between the layers of pineapples.

In another large bowl add the Yellow cake mix ,1/2 cup oil, 4 eggs, cup of pineapple juice and the rest of crushed drained pineapple. mix until well combined..

Pour into the prepared pan bake at 350 degrees for 40 minutes. When done let cake cool for 5 minutes then turn over on a foil wraped pan..
I cut it so you can see how it looks inside soft and yummy.!


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