We love strawberries so this year, Rose and I picked a few flats of berries from our favorite orchard in Michigan and we went all out with creating strawberry recipes! One of my favorite desserts is Pineapple Upside-Down Cake so I thought I would give it twist from the usual cherry in the center and use whole strawberries instead! I use a pineapple cake mix but if you cannot find one, just use a yellow cake mix and the ingredients called for on the box.
Pineapple Strawberry Upside-Down Cake
- 1/2 cup (1 stick) of butter
- 1 cup packed brown sugar (light or dark - I used dark brown sugar for this cake)
- 16.5 oz box of Duncan Hines Pineapple Supreme Cake Mix (or any yellow cake mix)
- 1 - 20 oz can of sliced pineapple (drained - reserve the juice for recipe)
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup pineapple juice (use reserved juice from sliced pineapple - if it's not enough, fill remaining space with water to make 1 cup)
- 12 fresh strawberries (green tops cut off - cut up depending on size to fit in the center of the pineapple rings)
Preheat the oven the 350F. Once preheated, place the stick of butter in a 13x9 pan for about 5 minutes until melted. After the butter is melted, remove the pan and sprinkle the brown sugar over the top of the melted butter to cover (you can use more than a cup of brown sugar if necessary to cover).
Arrange pineapple slices on top of the brown sugar (see photo above for an easy arrangement idea - I usually slice 2 of the pineapple slices in half to make them fit) and then place the strawberries in the center of the pineapple slices.
In a medium mixing bowl, blend together the cake mix, eggs, oil and pineapple juice/water mixture at medium speed until combined and there are no lumps. Pour batter evenly over the fruit to cover.
Bake in oven at 350F for 50-60 minutes (test with a toothpick at the 50 minute mark to see if it comes out clean). Cake is done when toothpick inserted in the center comes out clean. Let cake cool on a wire rack for approximately 15 minutes. Run a butter knife along side of the edges of the pan and invert on a serving plate or even a large rectangular cookie sheet. ENJOY!!