Easy Pineapple Upside Down Cake

I went to Sam’s Club the other day, and it seems like they’re ALWAYS serving samples. One of the things they were sampling on that day were individual pineapple upside down cakes with vanilla bean ice cream. The warm, buttery cake complimented the ice cream perfectly, and I almost bought a whole box of cakes right then and there. But it seemed kind of silly to buy the cakes when I could just as easily make a cake at home for a fraction of the price.

This is a really simple recipe. I didn’t want to slave in the kitchen for hours, so I used a boxed cake mix. Serve this cake warm with vanilla ice cream, and your family will love you!

Easy Pineapple Upside Down Cake

• 1 boxed yellow cake mix, along with the eggs, oil, and water called for on the box
• 1 20 oz can pineapple, drained
• 1 jar maraschino cherries
• 1/4 C butter
• 1 C packed brown sugar

Preheat oven to 350 degrees. Prepare cake mix according to package directions, and set aside.

Place butter in the bottom of a 13X9 inch cake pan. Sprinkle brown sugar over the top. Place cake pan in the oven until the butter is melted. Arrange pineapple slices on top of the brown sugar. Place a maraschino cherry (stem removed) inside each pineapple ring. Pour cake batter over the pineapple and cherries.

Bake cake according to the directions on the box. Place a heatproof serving plate or cookie sheet (lined with parchment paper or aluminum foil for easy cleanup) upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Allow to cool 30 minutes, and serve warm with vanilla ice cream. Store leftovers covered in the refrigerator.