Who doesn’t love a southern staple—Pineapple upside down cake! But in this recipe I make it quick and easy for you. When you’re in the kitchen mistakes happen, but we work through them and sometimes create masterpieces!

This recipe is designed to be made quick and on the run. Whether you’re hosting a party, going to a church supper or just want a sweet reminder that summer is still in session. This warm cake is sure to make you smile.

Ingredients:

Topping:

9×13 baking dish

3 tbsp butter

1 can crushed pineapple

1 small jar of maraschino cherries

1/4 cup brown sugar

Cake:

1 box Duncan Hines Pineapple Delight Cake Mix

3 eggs

1/2 cup of water

1/3 cup of oil

Directions:

Topping:

Preheat your oven to 350 degrees.

In your baking dish melt butter in the oven. Take your brown sugar and sprinkle in the pan. Top with crushed pineapple and place cherries on top of that.

Set aside.

Cake:

Mix cake according to instructions on the box. Pour over the topping. Bake in a 350 degree oven for 40 minutes or until a toothpick comes out clean.

Now, you can also use this recipe in a Bundt pan. However I found that when it is in a 9×13 it came out better.