Or maybe I am just cranky that I couldn’t keep my fresh pineapple rings as rings!
I tried to make the quintessential pineapple upside down cake- all pretty with perfect rings, but when the first one broke apart I knew I would have to just embrace the pineapple “chunks” instead.
I choose the 9×12 baking dish size purely because that was the only dish I had that matched one of the baking choices on the back of the box cake instructions. Yep…I used a box cake mix. I did cut up a fresh pineapple and used real butter and brown sugar. I also added a splash of vanilla to the cake mix. That counts as “homemade” right?
It always better to let someone else do what they do best, like say my friend “Betty” – she is a great baker – so I can focus on what I do best…EAT!
Spray the baking dish liberally with baking spray first.
1 stick softened, salted butter and 3/4 cup (lightly pack) dark brown sugar make the most amazing base to place the pineapple on. Just smear it together right in the baking dish and spread evenly as possible across bottom of the dish.
A light dusting of ground cinnamon over the pineapple chunks (rings) nestled in the sugar/butter mix goes a long way towards adding flavor.
No need to get a mixer out for that box cake mix- just follow box directions for adding water,oil, eggs and whisk it by hand for a minute or two till smooth and pour over the top.
Pro-tip: rotate the dish 1/2 way thru baking time for a nice even cake.
Mandatory to let the cake cool a solid 15 minutes before turning it out (upside down) on a pretty platter or simple wooden board. It will still be smoking hot (all the sugar-fruit holds the heat!) so let it cool just a few minutes longer before cutting the pieces.