I am not particularly fond of pineapple, but I remember making a version of this cake when I was younger with my grandpa. There are very few things he could bake without them coming out like rubber balls (seriously, that happened once. His cookies bounced off the wall!), but one thing he can make is pineapple upside down cake.
I found this recipe online and adapted it to fit what I remember of papa’s recipe. I hope you enjoy it!
-1 (20 ounce) can of crushed pineapple (drain it, but reserve the juice)
-1/2 cup brown sugar (I use dark brown, you can use either dark or light)
-2 tablespoons butter
-Maraschino cherries cut in half (optional)
Cake Ingredients: (I don’t like boxed cake mixes, but I use one in this recipe for ease)
-1 (18 ounce) box of white or yellow cake mix
-1/2 cup plus 1/8 cup water
-1/2 cup plus 1/8 cup pineapple juice
-1/3 cup vegetable or canola oil
Preheat oven to 350 degrees
Spray bundt pan really well. Melt butter and pour into bundt pan, making sure to get butter along the bottom of the pan completely. Sprinkle brown sugar over melted butter. If using cherries, sprinkle the halves over the sugar. Mix the cake mix with the eggs, water, juice and oil until well combined.
Pout the cake mix over topping in the pan. Bake for approx 40 minutes or until golden brown and toothpick inserted in the cake comes out clean.
Immediately invert onto plate or serving platter and carefully remove the pan (CAUTION: PAN WILL BE HOT! So don’t be silly and try to pick it up with your bare hands). Cool completely before serving.
***SIDE NOTE: You can also sprinkle chopped nuts with the topping. And this cake tastes great when served with some vanilla ice cream and topped with a little caramel sauce!