Easy Pineapple Upside Down Cake

They say everything old is new again and this retro dessert is proof of that! Classics never go out of style! Buttery cake, sweet caramelly fruit topping made easy using a cake mix. They'll be coming back for seconds!

Ingredients:

1 yellow cake mix

1 small box instant vanilla pudding

4 eggs, at room temperature

1/2 cup pineapple juice (reserved from canned pineapple rings)

1/2 cup milk

1/2 cup vegetable oil

2 tsps vanilla

 

Topping:

1 cup brown sugar

1/4 cup butter, melted

12 canned pineapple rings

12 maraschino cherries

Spray 2 - 8" round baking pans with cooking oil. Melt butter and pour into prepared pans, then sprinkle with brown sugar. Blot the pineapple and cherries with paper towels to avoid the cake becoming soggy. Arrange the fruit on the bottom of the pans. Mix the cake mix, vanilla pudding powder, eggs, pineapple juice, milk, vegetable oil and vanilla together on medium speed for 2 minutes. Pour or ladle the batter over the pineapple and cherries.

Bake at 350°F for 38-42 minutes or until a cake tester comes out clean. Cool in pans 10 minutes then lay a plate on top and invert. Leave the pan on the cake for 2-3 minutes letting the glaze release from the pan. Then remove the pan to see the beauty that is your Pineapple Upside Down Cake!

If you want to serve one and freeze one no problem. Once completely cooled simply cover with plastic wrap then foil and freeze 2-3 months. Defrost in fridge overnight.

Two cakes serve 12-14

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