My pineapple upside down cake with crushed pineapple and cake mix recipe is an easy old fashioned dessert to make at home. With crushed pineapple in the batter and both canned pineapple rings and fresh pineapple on top, this cake's flavor definitely lives up to its name. Shredded coconut and coconut extract add another dimension, and orange Jello accentuates the pineapple flavor without competing against it. Although this cake is full of fruit flavor, its the butter and brown sugar caramel that really puts this over the top. With a bit of extra color from maraschino cherries, this cake is a feast for both the eyes and stomach.
My recipe for old fashioned pineapple upside down cake starts with a boxed cake mix. I wanted the cake itself to be moist and full of flavor, so I added crushed pineapple in the batter. I usually doctor up cake mixes by adding pudding or gelatin, so this time I added orange gelatin. I use the combination of crushed pineapple and orange Jello in my carrot cake and hummingbird cake recipes, so I knew it would be delicious.
Not all pineapple upside down cake recipes have coconut, I decided to add a bit of shredded coconut and a teaspoon of coconut extract. Once again, I was inspired by my carrot and hummingbird cake recipes.
Although putting crushed pineapple in the batter added a lot of flavor, the brown sugar caramel and pineapple rings are what really make this old fashioned southern dessert special. The topping is made by mixing brown sugar with melted butter in the bottom of the 9 x 13 casserole dish, then laying pineapple rings on top of the sugar.
I used a combination of canned pineapple rings and fresh pineapple slices to cover as much surface are as possible. When I took my first bite, I could definitely tell which pieces of pineapple were canned and which were fresh because the fresh pineapple had a much stronger flavor. Even though cutting and slicing fresh pineapple is a lot of work, I highly recommend it for this recipe.
After adding some maraschino cherries for color, I then poured the batter over the "topping" in the bottom of the pan and baked the cake. When the cake came out of the oven, I only waited a few minutes before flipping the cake out onto a foil-lined baking sheet. In all honesty, I was a bit nervous for the moment of truth, but the cake came upside down out of the pan quickly and easily. I very impressed with my myself.
When I took my first bite, I knew that I had made the best pineapple upside down cake with crushed pineapple and cake mix recipe. With the three types of pineapple (crushed, fresh, and canned pineapple rings), the pineapple flavor was in all parts of this cake. The orange and coconut worked in perfect harmony with the pineapple, enhancing its flavor.
Although I was a bit unsure how it was going to turn out, the brown sugar caramel topping was incredible. It was sweet and buttery, the delicious liquid soaking down into the cake and making it incredibly moist and delicious. The pineapple and maraschino cherries caramelized, bringing out their flavor even more.
In addition to the amazing flavor, this pineapple upside down cake looked amazing. It would definitely be a conversation starter at any party or dinner.
All in all, this pineapple upside down cake had old fashioned looked flavors made easy with crushed pineapple and cake mix. It would be the perfect Thanksgiving, Christmas, or Easter dessert, so be sure to try my recipe. 🍍🍒🍊🥥🍰👨🍳
Written Recipe: [ Ссылка ]
00:00 - Pineapple Upside Down Cake Recipe Introduction
01:15 - Caramel Topping Recipe
03:28 - Laying Down Pineapple Rings
06:02 - Making Cake Batter with Crushed Pineapple and Coconut
08:03 - Adding Shredded Coconut
10:05 - Pouring Cake Batter over Pineapple, Cherries, and Brown Sugar
10:29 - Baking Time and Temperature
10:55 - Turning Cake Upside Down
13:04 - Cutting First Slice and Recipe Review
Pineapple Upside Down Cake with Crushed Pineapple and Cake Mix Recipe 🍍🍰
Caramel Topping:
2 cups light brown sugar (480g)
1 stick butter (113g)
1 20 oz can pineapple rings
1/2 of a large pineapple (maybe another 20 oz???)
1 10 oz jar maraschino cherries
Cake Batter:
1 15.25 oz box white cake mix
1 3 oz box instant orange Jello
1 cup crushed pineapple
3 large eggs
1/4 cup sour cream (I used fat free)
2 tablespoons shredded coconut (30g)
1 teaspoon coconut extract
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