Skinny Pineapple Upside-Down Cake

Rich and caramely pineapple teams up with yellow cake mix for a great retro dessert. MORE+ LESS-

By Betty Crocker Kitchens

Updated April 2, 2019

Make with

Betty Crocker Cake Mix

Ingredients

1/2

cup packed brown sugar

slices pineapple in juice (from 20-oz can), 1/4 cup juice reserved

maraschino cherries without stems

box Betty Crocker™ Super Moist™ yellow cake mix

1/3

cup canola oil

1 1/4

cups 1% milk

egg

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1

Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Sprinkle brown sugar in pan. Arrange pineapple slices over brown sugar. Drizzle with reserved juice. Place cherry in center of each pineapple slice.
2

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Run knife around inside edges of pan. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake 3 minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.