Put canned pineapple in casserole. 3 ingredients later: Tropical Escape

Pineapple Upside-Down Cake is one of those classic desserts that never goes out of style. It's a nostalgic treat that reminds me of Sunday afternoons at my grandma's house, where the sweet aroma would fill the kitchen. This version is incredibly simple, using just four ingredients, making it perfect for busy weeknights or last-minute gatherings. The canned pineapple adds a delightful tropical twist, and the cake itself is wonderfully moist and flavorful. Whether you're a seasoned baker or just starting out, this recipe is sure to impress without the stress.

This Pineapple Upside-Down Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more tropical flair, you could serve it alongside a fruit salad featuring mango and kiwi. If you're enjoying it as part of a brunch spread, consider pairing it with a light quiche or a fresh green salad to balance the sweetness.

Servings: 8

1 can (20 oz) sliced pineapple in juice, drained
1/2 cup packed brown sugar
1/4 cup butter, melted
1 box (15.25 oz) yellow cake mix, plus ingredients called for on the box

Preheat your oven to 350°F (175°C).

Pour the melted butter into a 9-inch round cake pan, ensuring the bottom is evenly coated.

Sprinkle the brown sugar over the melted butter in the pan.

Arrange the pineapple slices over the brown sugar, covering the bottom of the pan.

Prepare the cake mix according to the package instructions.

Pour the cake batter over the pineapple slices in the pan, spreading it evenly.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.

Let it cool completely before serving.

For a bit of a twist, you can add maraschino cherries in the center of each pineapple ring before pouring the batter. If you want a richer flavor, try using a butter cake mix instead of yellow. For a nutty crunch, sprinkle some chopped pecans or walnuts over the brown sugar before adding the pineapple. If you're feeling adventurous, a pinch of cinnamon or nutmeg in the cake batter can add a warm, spicy note.