Pineapple Upside Down Cake

Pineapple Upside Down Cake with Lemon Pudding

Light and not too sweet and super moist pineapple upside down cake recipe. With a lemon flavor and a little sweetness from the pineapple and buttery sugar topping. Enjoy!

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Crushed Pineapple Upside Down Cake
Cuisine: Local Style
Ingredients
  • Pineapple Topping
  • 1 block butter
  • ⅓ cup brown sugar
  • 1 can (20 oz.) crushed pineapple, drained
  • Cake Mixture
  • 1 box yellow cake mix
  • 1 box (3.4 oz.) lemon instant pudding
  • 4 eggs
  • 1 cup water
  • ½ cup oil
  • Garnish
  • 1 jar maraschino cherries
Instructions
  1. Preheat oven 350 degrees.
  2. Pineapple Topping: Melt butter in 9 x 13 pan and add brown sugar. Mix until butter and sugar are well blended. Drain pineapple well and spread evenly on butter/sugar mixture.
  3. Cake Mixture: Blend cake mix with lemon pudding mix. Then add wet ingredients and mix at medium speed for 2-3 minutes. If using a whisk, beat for at least 30-50 strokes, then pour into baking pan.
  4. Bake for 35-40 minutes at 325 degrees. Check cake by inserting a toothpick in center, if it comes out clean then it's done. Cool cake for 5 minutes before turning it over. Cut into squares.
  5. Garnish with half of a maraschino cherry.

Try another local style pineapple upside cake using a banana in the batter for extra moistness.

Pineapple Upside-Down Cake

 

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