Ingredients
Scale
- 1 ½ cups sliced pineapple rings (fresh or canned)
- ¾ cup packed brown sugar
- ½ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
- 1 box vanilla cake mix (or your favorite homemade recipe)
- 3 large eggs
- 1 cup water or pineapple juice
- Optional toppings: whipped cream, maraschino cherries
Additional ingredients for the caramelized pineapple topping
- 1 tablespoon cornstarch (optional, for thicker caramel)
- Fresh pineapple slices for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or bundt pan.
- Combine ½ cup brown sugar and melted butter in a small saucepan. Heat until sugar dissolves, creating caramel sauce.
- Pour caramel evenly into prepared pan. Arrange pineapple slices snugly on top of the caramel.
- Prepare your cake batter according to box instructions or your preferred recipe. Mix in eggs, liquid (water or pineapple juice), and cinnamon until smooth.
- Pour batter gently over pineapple slices in the pan, spreading evenly.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes.
- Invert the cake onto a serving plate carefully, revealing the caramelized pineapple top.
Notes
- Use well-greased pan or parchment-lined to prevent sticking.
- For a thicker caramel, stir in cornstarch while cooking the caramel sauce.
- Serve warm or at room temperature for the best flavor.
- Top with whipped cream or maraschino cherries for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal Kcal
- Sugar: 35 grams
- Sodium: 150 mg
- Fat: 14 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 60 mg