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If you're looking for a dessert that perfectly encapsulates the essence of tropical paradise, look no further than the Tropical Bliss Pineapple Upside Down Cake. This delightful treat combines the sweet, juicy flavors of pineapple with a tender, buttery cake, creating a perfect balance of sweetness and tartness that dances on your palate. The cake's unique presentation—where the fruit is arranged on the bottom, then flipped over to reveal a stunning topping—adds a touch of elegance, making it a showstopper for any occasion.

Pineapple Upside Down Cake (With Cake Mix)

Indulge in a slice of paradise with our Tropical Bliss Pineapple Upside Down Cake Recipe! This delightful dessert harmonizes the juicy sweetness of pineapple with a buttery yellow cake, creating a stunning presentation that's perfect for any occasion. It's easy to make, allowing bakers of all skill levels to impress family and friends. Ready to elevate your baking game? Click through to explore the complete recipe and make this tropical treat today!
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Ingredients
  

1 box yellow cake mix (15.25 oz)

1 cup water

1/3 cup vegetable oil

3 large eggs

1 can (20 oz) sliced pineapple in juice (drained, juice reserved)

1 cup packed brown sugar

1/2 cup unsalted butter (1 stick)

Maraschino cherries (optional, for garnish)

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.

    Prepare the caramel base: In a saucepan over medium heat, melt the butter. Add the brown sugar, cinnamon, and nutmeg, stirring until it forms a smooth mixture. Once it bubbles, remove from heat and pour into the prepared baking dish, spreading it evenly across the bottom.

      Arrange the pineapple: Place the drained pineapple slices in a decorative pattern over the melted sugar mixture. You can also add maraschino cherries in the centers of the pineapple rings for a pop of color.

        Make the cake batter: In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until the batter is smooth and well combined (If you want extra flavor, substitute 1/4 cup of the reserved pineapple juice for an equal amount of water).

          Pour the batter: Carefully pour the cake batter over the arranged pineapples and sugar mixture in the baking dish. Use a spatula to gently spread it evenly.

            Bake the cake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

              Cool and invert: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, place a serving platter upside down over the baking dish and carefully invert the cake onto the platter.

                Serve: Allow the cake to cool for a few more minutes, then slice and serve warm or at room temperature. Add whipped cream or vanilla ice cream on the side for an extra treat if desired.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12