I have a confession to make…as much of a chocoholic as I am, pineapple upside down may be my favorite cake. I know, I know…the sacrilege of it is obvious. How can this little semi-homemade cake be a chocolate lover’s favorite? I am afraid I can’t answer that question except to say that it just is.
This is also a dessert that my Nanny has made and still makes a lot so maybe that is why it is so special to me. In fact, I had never made one myself until just a few weeks ago. I guess I just always left it up to her. Hopefully now it won’t be her sole responsibility to be the upside down cake maker all the time even though I don’t think she minds it too much.
I used Southern Plate’s recipe for this one and it is a good one just like all of Christy’s recipes.
1 box yellow cake mix
1 large can pineapple slices
1 stick butter
1 cup brown sugar
In a 9×13 inch baking dish, melt the butter while the oven preheats to 350 degrees. Once the butter is melted, remove the pan from the oven and sprinkle the brown sugar over the entire pan. Place the pineapple slices on top of the brown sugar, reserving the juice.
Prepare the cake mix according to package directions, substituting the pineapple juice for the water. If you don’t have enough juice just finish up the amount you need with water. Slowly pour the cake batter over the pineapple slices. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes and then turn it out onto a cake plate or platter. Oh, this is so so good! I could eat some right now.