Juicy Pineapple Heaven Cake
Ingredients:
1 box yellow cake mix (or homemade equivalent)
1 can (20 oz) crushed pineapple, undrained
½ cup sour cream
½ cup vegetable oil
4 large eggs
1 tsp vanilla extract
½ cup unsalted butter, melted
1 cup packed brown sugar
6–8 pineapple rings (fresh or canned, drained)
Maraschino cherries (optional, for garnish)
Instructions:
1. Preheat your oven to 350°F (175°C). Place the butter in a 9×13-inch baking dish and melt it in the oven.
2. Remove the dish from the oven and sprinkle the brown sugar evenly over the melted butter.
3. Arrange the pineapple rings over the brown sugar. Place a maraschino cherry in the center of each ring if desired.
4. In a large bowl, combine the yellow cake mix, crushed pineapple (with juice), sour cream, vegetable oil, eggs, and vanilla extract.
5. Beat the mixture on medium speed for about 2 minutes until well blended and smooth.
6. Pour the batter gently over the arranged pineapple rings, spreading it evenly with a spatula.
7. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake stand for exactly 5 minutes. Then run a knife around the edges of the pan and carefully invert the cake onto a serving platter.
9. Allow the cake to cool for 30 minutes before slicing and serving.
Prep: 15 min | Cook: 40 min | Total: 55 min
Servings: 12 | Calories: 370 per serving
