Pineapple Upside-Downcake

1 Box yellow cake mix

2 Eggs

1 cup water

8 Sliced pineapple rings

1/2 cup of pineapple juice from can

8 Maraschino cherries

2 Tbsp. butter

3 Tbsp. brown sugar


  1. In a mixing bowl, add 2 eggs, 1-cup water and 1/2 -cup pineapple juice from the can to the cake mix. Stir until smooth. Set aside. 

  2. In a large skillet (do not preheat skillet) melt the butter and brown sugar mixture over medium low heat. Blend butter and brown sugar until melted. Spread as even as possible.

  3. Add 8 pineapple slices over butter/brown sugar mixture, place cherries in the center of pineapple rings. 

  4. Add cake mix, cover and cook on medium-low until Thermal-Knob reaches 50 degrees or about 15 minutes. Remove pan from burner. (Cake is done when you insert a knife or toothpick and it comes out clean).

  5. Place a large plate over the the the large skillet and invert, remove pan, allow to cool at least 2 minutes, slice and serve cake. 


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