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Golden Pineapple Bliss Cake

Golden Pineapple Bliss Cake

This cake features caramelized pineapple slices atop a moist yellow cake with crushed pineapple throughout and a gooey brown sugar butter layer.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup light brown sugar
  • ½ cup butter melted
  • 1 can pineapple slices drained and juice reserved
  • 1 can crushed pineapple drained and juice reserved
  • Maraschino cherries
  • 1 box yellow cake mix
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 cup reserved pineapple juice

Equipment

  • 13x9-inch baking pan
  • Mixing Bowls
  • Electric mixer or whisk
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Foil or parchment paper

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Combine the melted butter and light brown sugar directly in the 13x9-inch baking pan.
  3. Spread the butter and sugar mixture evenly across the entire bottom of the pan.
  4. Arrange the drained pineapple slices in a single layer over the sugar mixture.
  5. Place a maraschino cherry in the center of each pineapple slice.
  6. Fill the remaining gaps between the slices with some of the crushed pineapple.
  7. In a large mixing bowl combine the yellow cake mix vegetable oil eggs and one cup of reserved pineapple juice.
  8. Add the remaining crushed pineapple to the bowl and mix until the batter is fully combined.
  9. Pour the cake batter gently over the arranged fruit layer in the pan.
  10. Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and let the cake cool in the pan for 5 to 10 minutes.
  12. Carefully invert the cake onto a foil-lined tray or platter and allow the caramel to drizzle down the sides.

Notes

Greasing the sides of the pan thoroughly helps ensure the cake releases cleanly when it is flipped.
Tapping the pan gently on the counter before baking helps release air bubbles trapped between the fruit and the batter.
Draining the pineapple very well is important to prevent the bottom of the cake from becoming soggy.
The cake can be stored covered at room temperature for two days or in the refrigerator for up to four days.
If you are making the cake ahead of time wait to flip it until just before you are ready to serve.