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.

** Post contains affiliate links.

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.

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.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!

This homemade apricot jam is delicious when used as a spread on toast, breads, bagels, muffins and even when used as a chicken or fish marinade. It’s fairly easy-to-make and is preserved using a water bath canner.  You’ll need glass mason jars (pint size) and your basic water bath canning supplies. Home canning jams and jellies is a lot easier than you might think! The recipe will yield approximately 5 pint size jars.

** Post contains affiliate links.

Looking for more great home canning recipes? We’ve got over 50+ tried and true home canning recipes right here on the blog!

Apricot Jam Recipe

2 quarts crushed, peeled, pitted apricots
1/4 cup lemon juice
6 cups granulated sugar

Wash the apricots under running water to clean them really good. To peel apricots, blanch them in boiling water for 40-60 seconds. Immediately cool them down to stop the cooking process by submerging them in cold water. Cut off the peel or pull it off with your fingers. Cut apricots in half lengthwise, remove the pits. Coarsely chop the flesh, then crush using a potato masher. You need 2 quarts of crushed apricots for the recipe.

Combine crushed apricots, lemon juice and granulated sugar in a large pot. Bright the mixture slowly to a boil, stirring until the granulated sugar dissolves. Increase heat to medium-high and cook rapidly to a gelling point of 220 degrees F, stirring to prevent sticking. Remove from heat. Skim off foam.

Ladle hot jam into a hot jar leaving 1/4″ headspace. Remove air bubbles. Clear jar rim. Center the lid on the jar and adjust the band until it’s fingertip tight. Don’t overly tighten it! Place jar on the rack elevated over simmering water in a boiling-water bath canner. Repeat until you have all of the jars filled.

Lower the rack into the simmering water. Water must cover the jars by at least 1″. Adjust the heat to medium-high, cover the canner and bring the water to a roiling boil. Process pint jars for 15 minutes. Turn off the heat and remove the cover. Let the jars cool for 5 minutes sitting inside the canner. Remove the jars from the canner, do not retighten the bands if they’re loose. Place jars on a towel protecting your countertop. Don’t place them in a drafty area. Let them sit for 12 hours without moving or touching them! Check the seals after 12 hours to make sure all jars sealed properly. If not, you need to refrigerate that particular jar of jam.

If properly processed…jam should keep for up to 1 year. I like to store my jars in my pantry. A cool, dry and dark place for best storage results.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!