Pineapple upside down cake is about as classic as dessert gets. Many home cooks have slaved over the yellow cake basked with pineapple rings and maraschino cherries on top, but you don’t have to. That’s because if you have a crockpot and a boxed cake mix, you’re already half way there. While the homemade version beats any store-bought variety, you can save time by making the batter with a boxed yellow cake mix and placing everything in your crockpot. Before you know it, you’ll have a fluffy pineapple upside down cake worth serving anywhere.
Servings: 12
Ingredients:
- • 1 cup packed brown sugar
- • ¼ cup butter, melted
- • 1 20-oz can pineapple slices in juice, drained, juice reserved
- • 10 maraschino cherries without stems, drained
- • 1 yellow cake mix
Directions:
- • Spray crockpot with cooking spray.
- • In a small bowl, mix brown sugar and melted butter.
- • Spread mixture evenly in the bottom of the crockpot.
- • Arrange pineapple slices on the brown sugar mixture, cutting as needed to fit in one layer.
- • Place cherry in the center of each slice and around slices.
- • Add enough water to reserved pineapple juice to make 1 cup.
- • Make cake batter as directed on box, substituting pineapple juice mixture for the water.
- • Pour the batter over the pineapple and cherries.
- • Cook on high heat setting for 2½-3 hours or until a toothpick inserted into the center comes out clean.
- • Turn off crock pot and uncover.
- • Remove ceramic base from crockpot to a cooling rack and let cool for 15 minutes.
- • Place heatproof serving plate upside down onto ceramic base and carefully turn the plate and ceramic base over to slip cake onto plate.
