Recipe of the Issue: Pineapple Upside Down Cake

Achlys Cisneros, Staff Writer


  • ¼ cup melted butter
  • 1 cup brown sugar
  • 20 oz (1 can) pineapple in juice
  • 6 oz (1 jar) maraschino cherries 
  • 1 box of yellow cake mix
  • ½ cup Vegetable oil
  • 3 eggs 

How to Make:

  1. Heat oven to 350°F. Spread melted butter evenly over a cake pan and sprinkle brown sugar on top of butter. Separate pineapple from pineapple juice and set juice aside. Place pineapple slices and cherries over the brown sugar.
  2. Add water to reserved pineapple juice until it equals 1 cup combined. Make cake box instructions and use the cup of pineapple juice instead of water. Pour batter into the pan.
  3. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Once you take the cake out of the oven, run a knife around the edges to loosen the cake. Put a plate on top of the cake pan, turn it over, and let it set so the juices are even. After 5 minutes remove the pan from the cake and let the cake cool before serving.