Pineapple Upside-Down Cake

📖 Recipe Card

🛒 Ingredients

Bottom Layer

• ½ cup (1 stick) butter, melted
• 1 cup packed light brown sugar
• 1 (20 oz) can pineapple rings in juice, drained
• Maraschino cherries — 1 for the center of each pineapple ring

Cake Batter

• 1 box yellow cake mix
• 3 large eggs
• ⅓ cup vegetable oil
• ½ cup water

🍍 Directions

1. Grease the inside of your crockpot with butter or nonstick spray.
2. In a small bowl, mix the melted butter and brown sugar until well combined.
3. Pour the mixture into the bottom of the crockpot and spread evenly.
4. Arrange the pineapple rings over the brown sugar mixture. Place a maraschino cherry in the center of each ring.
5. In a medium bowl, beat together the cake mix, eggs, oil and water until smooth. The batter will be thick.
6. Spread the batter evenly over the pineapple layer.
7. Cover and cook on HIGH for 2–3 hours, until a toothpick inserted in the center comes out clean.
8. Turn off the crockpot and let the cake sit for 10–15 minutes.
9. Run a knife around the edge to loosen. Place a large plate or serving platter over the top and carefully flip the cake over.

✨ Crockpot Tip

Place a clean kitchen towel under the lid without letting it touch the food. It catches condensation and helps keep the top of the cake from getting soggy.

If a pineapple sticks when you flip the cake, just lift it off and put it back where it belongs. Nobody has to know. They’ll just think you’re a genius.