Pineapple Upside Down Cake

The pineapple and sugar combine to create such a yummy creation. This is my dad's favorite cake!


1 10-oz jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1 8-oz can sliced pineapple, drained with juice reserved
1 8-oz can crushed pineapple, drained with juice reserved
1 package yellow cake mix

Preheat oven to 350 degrees F. Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.

In one of the pans lay pineapple rings in a single layer. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.

Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.

Bake for 20 to 40 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Sometimes the top layer will crack after inverting it, so after inverting the top layer remove the pan to make sure the ingredients have all come off clean, then put the top pan back on for another 30 minutes to help stabilize the cake. It works great!

This recipe can be easily modified for a 9x13 pan as well as a cupcake pan.  For cupcakes: generously grease each round with butter, sprinkle brown sugar and place one pineapple slice and one cherry.  Add cake batter to 3/4 full and bake as directed on box.  Let cool about 3 minutes, loosen each cupcake with a knife and turn out onto a cooling rack.  Place on a baking sheet to catch the drippings.