Print
Ingredients
Scale
- ¼ cup (½ of a stick) salted butter
- 1 cup light brown sugar
- 1 (20 ounce) can pineapple slices, drained and juice reserved
- 1 (10 ounce) jar maraschino cherries, drained
- 1 (15.25 ounce) box yellow cake mix, plus ingredients called for on the package
- Optional: whipped cream, vanilla ice cream, or caramel sauce, for serving
Instructions
- Preheat the oven to 350°F. Melt the butter in a 9 x 13-inch metal baking pan for about 4 minutes, then coat the bottom of the pan evenly.
- Sprinkle brown sugar over the melted butter, covering the entire surface.
- Arrange pineapple slices on top of the brown sugar and place a cherry in the center of each slice. Add extra cherries if desired.
- Prepare the cake batter according to package instructions, using reserved pineapple juice in place of water. If necessary, add water to reach the required amount.
- Pour the cake batter over the pineapple layer gently to avoid disturbing the fruit arrangement.
- Bake for 25 to 30 minutes or until golden and a toothpick inserted comes out clean.
- Cool the cake in the pan for 5 to 10 minutes. Run a knife along the edges, place a serving platter on top, and flip to release the cake.
- Let it cool for at least 30 minutes and serve warm or cool completely. Top with whipped cream, ice cream, or caramel sauce if desired.
Notes
For a richer flavor, ensure the butter is fully melted before adding the brown sugar.
This cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce on top.
Leftover cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280
- Sugar: 28g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg