Pineapple Upside-Down Cake with Icing:
Ingredients:
For the Cake:
– 1 box yellow cake mix (plus the ingredients specified on the box: eggs, oil, water)
– 1 can (20 oz) pineapple slices, drained (reserve the juice)
– 1/2 cup melted butter
– 1 cup brown sugar
– Maraschino cherries (optional)
For the Icing:
– 1 cup powdered sugar
– 2-3 tablespoons reserved pineapple juice
– 1 teaspoon vanilla extract
—
Instructions:
1. Prepare the Pan:
Preheat the oven to 350°F (175°C).
Pour the melted butter into a greased 9-inch round cake pan.
Evenly sprinkle the brown sugar over the butter.
Arrange the pineapple slices (and cherries, if using) on top of the brown sugar.
2. Make the Cake Batter:
Follow the instructions on the yellow cake mix box, using pineapple juice in place of water if possible.
Carefully pour the cake batter over the arranged pineapple slices.
3. Bake the Cake:
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes.
Gently invert the cake onto a serving plate.
4. Make the Icing:
Combine the powdered sugar, vanilla extract, and 2-3 tablespoons of reserved pineapple juice until the mixture is smooth and pourable.
Drizzle the icing over the cake while it is still slightly warm.
5. Serve:
Slice the cake, serve, and savor this delightful, pineapple-infused dessert!
If you require any variations or additional information, feel free to ask!
