Easy to prepare holiday cakes such as a quick pineapple upside-down cake makes an easy Christmas desert. The beauty of this recipe is its versatility: the pineapple of this upside-down fruit cake can be substituted with any cake mix and fruit but of course, you may not want to as the pineapple is what this upside-down cake is all about.. Still, the pineapple upside-down recipe is easy one to prepare.
This upside-down recipe is a holiday favorite because there aren’t a lot of ingredients and it includes a quick variation of the pineapple syrup. It looks so attractive on a Christmas table and it also keeps well in the refrigerator, if there are any leftovers. You can use fresh pineapple but the variety of canned pineapple rings are soft and even.
Using this packaged box upside-down pineapple recipe is the quick version of the upside-down pineapple recipe cake.The difference between this quick version and others which you may have seen, is that this recipe calls for using the pineapple liquid, which is often used in a quick pineapple upside-down cake.
It can be served for less than an hour after you prepare the ingredients which include 1 package of Moist Deluxe Pineapple Supreme, 1 1/3 cup water, 1/3 cup vegetable oil, 3 large eggs, 120 oz can of pineapple (or fresh if in season), 1 cup of sugar. Then drain pineapple slices, reserve the liquid, pour liquid in a small sauce pot, Add sugar to it and let it simmer until thickened; about 10 minutes. Arrange drained pineapple slices on the bottom of a baking dish. Pour simple syrup on top on them, save 1/4 cup; then pour cake batter. Bake 350F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Invert onto serving plate, drizzle left over simple syrup and serve.