Paula Deen Pineapple Upside Down Cake Recipe
This Paula Deen Pineapple Upside Down Cake Recipe is soft, sweet and full of flavor. It has juicy pineapple and a rich buttery cake. The caramel topping makes it extra special.
Ingredients
- 1/2 cup butter melted
- 1 cup brown sugar
- 1 can pineapple slices
- 8 –10 maraschino cherries
- 1 box yellow cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup pineapple juice from can or extra
Instructions
Prepare the oven
- Preheat oven to 180°C. Grease a round cake pan lightly. This helps the cake release easily after baking.
Make caramel base
- Pour melted butter into the pan. Sprinkle brown sugar evenly. This will create a rich caramel layer when baked.
Arrange pineapple slices
- Place pineapple slices over the sugar mixture. Add cherries in the center of each slice for decoration.
Prepare cake batter
- In a bowl, mix cake mix, eggs, oil and pineapple juice. Beat until smooth and lump-free batter forms.
Pour batter over fruit
- Carefully pour the batter over pineapple layer. Spread evenly using a spatula without disturbing the fruit design.
Bake the cake
- Place pan in oven and bake for 40 minutes. Check with a toothpick. It should come out clean when ready.
Cool slightly before flipping
- Let cake cool for 10 minutes. This helps caramel settle and makes flipping easier.
Flip and serve
- Place a plate over the pan. Turn it upside down quickly. Lift pan gently and reveal beautiful topping.
Notes
- Use fresh pineapple for a natural taste.
- Do not skip cooling before flipping.
- Add a little vanilla extract for extra flavor.
- Use a cast iron skillet for better caramel texture.
- Replace cherries with nuts for a crunchy twist.
- Serve warm for best taste.
- Avoid overbaking to keep cake moist.