Easy Pineapple Upside-Down Cake
Use Betty Crocker™ Cake Mix to create this fruity dessert in no time – serve with a spoonful of whipped cream for extra indulgence.
Prep Time: 20 min
Total Time: 1 hr 30 min
Servings: 15
50g butter, melted 
115g dark soft brown sugar 
8 canned pineapple slices, drained, juice reserved 
20 preserved, sweetened cherries without stems, drained 
1 box (500g) Betty Crocker™ Super Moist™ Vanilla Cake Mix 
2 medium eggs 
80ml vegetable oil 
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix 
115ml cold milk 
  • 33 x 23cm cake pan
  • Measuring cup
  • Large bowl
  • Electric mixer or whisk
  • Spatula
  • Medium bowl
  • 1 Preheat oven to 180ºC. Pour the melted butter into the bottom of a 33 x 23cm cake pan. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on top of brown sugar. Place a cherry in the center of each slice and arrange remaining cherries around the slices. Press gently into brown sugar.
  • 2 Add enough water to reserved pineapple juice to measure 230ml. Beat cake mix, eggs, oil and pineapple juice mixture in a large bowl on low speed until moistened. Beat on medium speed for 2 minutes. Pour the cake mixture over the pineapple and cherries and gently level the surface with a spatula.
  • 3 Bake 42 to 46 minutes until golden and toothpick inserted in center of cake comes out clean. Immediately run knife around sides of the pan to loosen cake.
  • 4 Place a heatproof serving plate or board upside down on the on top of the cake pan. Turn plate and pan over together. Leave pan over cake for 5 minutes so the brown sugar topping can drizzle over cake; remove pan.
  • 5 Beat whipping cream mix and cold milk in medium bowl as directed on package. Serve the warm cake cut into squares with a spoonful of whipping cream.
  • For added flavor, add 2 teaspoons ground cinnamon to the cake batter.
  • Although best served warm on day it is made, the cake will keep for 2 to 3 days in an airtight container.