Paula Deen Pineapple Upside Down Cake Recipe
The Paula Deen Pineapple Upside Down Cake Recipe is a classic. It is sweet, buttery, and very moist.
Equipment
- 10-inch cast-iron skillet or cake pan.
- Large mixing bowl
- Electric hand mixer or whisk.
- Measuring cups and spoons
- Small saucepan
- Rubber spatula
- Serving plate
Ingredients
- 1/2 cup unsalted butter.
- 1 cup light brown sugar.
- 1 can 20 oz pineapple slices.
- 1 jar maraschino cherries.
- 1 box yellow cake mix.
- 3 large eggs.
- 1/3 cup vegetable oil.
- 1 cup pineapple juice from the can.
Instructions
- Preheat your oven to 350°F. Ensure the rack is in the center.
- Melt butter in your skillet or pan. Sprinkle brown sugar evenly over the melted butter.
- Place pineapple slices on top of the sugar. Put a cherry in the center of each ring.
- Combine cake mix, eggs, oil, and juice. Beat until the batter is smooth and creamy.
- Pour the batter over the fruit carefully. Bake for 30 to 35 minutes until golden.
- Let the cake cool for five minutes. Flip it onto a plate while still warm.
Notes
- Use a cast-iron skillet for a crispy edge.
- Pat the pineapple slices dry with a towel.
- Do not wait too long to flip the cake.
- Use the juice from the can for more flavor.
- Make sure your eggs are at room temperature.