Simple Very, very moist pineapple upside down cake.
  • Cooking Time: 30 to 40 minutes
  • Servings: 8 to 12
  • Preparation Time: 20 minutes
  • 1-Yellow box cake mix, 1/2c. brown sugar, one small jar of maraschino cherries, One can of pineapple rings, drained, but reserve 1/8c. of the juice. 5T. butter or oleo, A glass not metal 9"x13" baking dish
  1. Make up and mix the yellow cake per the box directions adding the 1/8c. reserved pineapple juice. Here are my two secrets to a great cake.... #1.) Whip the cake on high speed for 5 minutes longer then box calls for....this add lots of air and makes the cake very light. #2.) Using a glass baking dish makes it very, very moist as well. Set the bowl aside till ready to use. In a microwavable bowl melt butter. Pour melted butter into a 9"x13" glass, baking dish. Next, put the brown sugar over the may not need all of it. You need just enough to cover the bottom of the dish. Make sure the brown sugar is moistened by the butter. Add more melted butter if needed. Next, place the pineapple rings over the brown sugar mixture all around the dish. Cut some in half to fill some spots. Place a cherry in each pineapple hole and chop some in half to fill the empty spots. Now pour the yellow cake mix over all this. Bake 350F ( 30 to 40 minutes) till tooth pick comes out clean when you test the center of the cake.
If you follow my two secrets in the will have a very moist cake.