Pineapple upside-down cake brings back a flood of memories. I remember as a kid going to my aunt’s house for a party. She had a whole table full of desserts, but I had never seen a cake like the one with pineapple slices and bright red cherries. I remember thinking how pretty and yummy that cake was.
In my mind, pineapple upside-down cake has never gone out of style and is just as impressive today as the first time I saw it. It’s the perfect dessert to bring to a party because no matter what anyone else makes the pineapple upside down cake is always the “belle of the ball.” Even my husband, who doesn’t really enjoy pineapple likes this cake.
It wasn’t until I got married and started baking that I realized I could easily make this cake with just a few ingredients and Betty Crocker® Super Moist™ Cake Mix.
If you want to whip up this Pineapple Pleaser today, here’s how you do it:
Start by using Betty Crocker® Super Moist™ yellow cake mix. Follow the directions on the box but add the juice from the pineapple can along with some water to substitute the plain water in the directions.
Once cake is baked, remove it from the oven and immediately run a knife around side of the pan. Place a heatproof serving plate upside down onto pan; turn plate and pan over. Remove and let cake cool.