cherry pie filled pineapple upside down cake

By Martha Ray Deen
from Charlotte, NC

This easy rrecipe combines cherry pie and traditional pineapple upside down cake. With only 6 ingredients it's simple and tasty. I came up with this idea when I realized I had no oil in my pantry to make the cake. I hope you enjoy it as much as I did! Note: feel free to use basic white or yellow cake mix if you can't find the pineapple mix. Happy cooking!

serves 8 to 10
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For cherry pie filled pineapple upside down cake

  • 1 box
    your choice of boxed cake mix (i used pineapple)
  • 3 lg
    eggs
  • 1 can
    cherry pie filling
  • 1/2 stick
    butter
  • 1 1/4 c
    brown sugar
  • 1 can
    sliced pineapple, drained

How To Make cherry pie filled pineapple upside down cake

  • 1
    Combine first three ingredients in a mixing bowl
  • 2
    Preheat oven to 350 degrees. Place butter into a 10 inch cast iron skillet and warm in the oven until completely melted
  • 3
    Remove skillet from oven and sprinkle in the brown sugar evenly, stirring to combine butter and sugar
  • 4
    Place drained pineapple slices into skillet
  • Cherry pie filled pineapple upside down cake prior to baking
    5
    Pour cake mix over pineapple slices and spread to cover completely
  • 6
    Bake approximately 40 to 48 minutes until a toothpick inserted in center comes out clean
  • Cherry pie filled pineapple upside down cake
    7
    Remove from oven and let sit 5 minutes. Run a knife gently around the edge of the skillet to unstuck any cake. Carefully invert into a large platter

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