Pineapple Upside Down Shortcut Cake
  • ¼ cup butter
  • ½ cup packed light brown sugar
  • 1 yellow box cake mix, prepared according to box. I used 3 cups of this batter. Use the extra for cupcakes.
  • ½ pineapple, sliced into chunks
  • maraschino cherries
  1. Melt the butter in a sauce pan.
  2. Stir in the sugar until dissolved.
  3. Pour into the bottom of a 10 inch greased loaf pan.
  4. Top with pineapple chunks to cover the bottom and add cherries in the spaces.
  5. Pour the 3 cups of cake batter evenly on top.
  6. Bake at 350 for 30-35 minutes or until a toothpick comes out clean.
  7. Cool in pan 20 minutes,
  8. Run knife around edges and invert onto a rack.
  9. Make sure the rack is over a sheet pan to catch any extra dripping sugar from the glaze.
  10. Cool completely before cutting.
Recipe by Hugs and Cookies XOXO at