After Baking
These Pineapple Upside-Down Cakes are super easy-to-make! You use a pre-purchased cake mix along with a few basic ingredients to make them. They’re baked in glass mason jars in your oven. Perfect for individual portions and sweet dessert treats. One basic cake mix will make 4 pint jars. You’ll need to use wide mouth pint sized glass mason jars so that everything fits in there perfectly and will slide out when you’re ready to eat one.
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You’ll need a box of white cake mix and the ingredients called-for on the box. In this case…I had to add egg whites, vegetable oil and water. You’ll also need non-stick baking spray, a jar of red cherries, brown sugar and a can of sliced pineapples.
Preheat the oven 350 degrees F.
Add 2″ of water to the bottom of a roasting pan. Spray the inside of each wide-mouth pint size glass mason jar with a light mist of non-stick baking spray. I used one that is “butter flavored”. Place a pineapple ring (slice) in the bottom of each jar with a red cherry in the middle of the slice. Sprinkle a tad of brown sugar onto the top of the pineapple slice.
Mix up the white cake batter according to the box directions. Pour the cake batter into the jar filling it 75% of the way full. Continue this process until all 4 of the jars are completed. Place the glass jars into the roasting pan that contains the water.
During Baking
Bake in a preheated 350 degrees oven for 25-30 minutes or until the cake is done. It’s done when the center bounces back when lightly touched. Remove from the oven to let cool. Once cool you can place a new or used canning seal on top. Refrigerate the pineapple upside-down cakes for up to 3 days.
When you’re ready to eat one…remove from the refrigerator. You might have to use a butterknife to losen the cake up from the sides of the jar…it should slide out onto the dessert plate. Serve with the pineapple side facing up.
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