Ingredients
- 1 box (15.25 oz) pineapple cake mix I use Duncan Hines Pineapple Supreme cake mix
- 1 cup water
- ½ cup avocado oil or vegetable oil
- 3 large eggs
- ½ cup salted butter 1 stick, melted
- 1 cup brown sugar packed
- 1 can (20 oz) pineapple rings in juice, drained
- ½ jar (about 1/2 cup) maraschino cherries halved
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- Preheat oven to 350°F.
- Pour one stick of melted butter into a 9x13 pan. Tilt the pan to spread butter evenly across the bottom.
- Sprinkle 1 cup packed brown sugar evenly over the melted butter. Use the back of a spoon to gently spread and pack the sugar into the butter.
- Drain the can of pineapple rings. Arrange pineapple rings in a single layer over the brown sugar — about 9 to 10 rings will fit a 9x13 pan.
- Place half a maraschino cherry, cut side up, in the center of each pineapple ring.
- In a large mixing bowl, combine the cake mix, 1 cup water, ½ cup avocado oil, and 3 eggs. Beat with an electric mixer on low for 30 seconds, then on medium for 2 minutes until smooth.
- Gently pour the cake batter over the pineapple and cherry layer, spreading evenly with a spatula to cover all the pineapple.
- Bake at 350°F for 32 to 36 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 30 minutes. Run a knife around the edges of the pan to loosen.
- Place a serving platter upside down on top of the pan. Holding both firmly together, flip the pan and platter over in one motion. Lift the pan straight up — the cake should release cleanly.
- Let cool another 15 to 20 minutes before slicing. Cut into 12 to 15 squares and serve.
Nutrition
Video
Notes
For extra pineapple flavor, substitute the can's reserved pineapple juice for the 1 cup of water called for in the cake mix. The cake stays fresh covered on the counter for 3 days, or refrigerated for 5 days. To double for a crowd, make two pans side-by-side — they bake at the same time on the same rack.
Pack the brown sugar firmly into the measuring cup for the glossiest caramelized top. Drain the pineapple rings well — too much juice in the pan makes a soupy glaze. Cherries cut side DOWN in the pan so the rounded side shows after flipping. Flip at exactly 10 minutes — sooner and the cake breaks, later and the sugar welds to the pan.
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