Impressive looking but SO easy!
Yep, this Pumpkin Pineapple Upside Down Cake looks like a show-stopping dessert but it costs only a few bucks! It will look like you spent a lot of time and energy preparing this cause it looks so pretty and everyone will oooh and aaahhh over it! No one needs to know you took a shortcut with some Martha White muffin mix. 
The combination of lightly spiced pumpkin and sweet pineapple turned out to be a surprising HIT. I almost think it is even better than the traditional pineapple upside down cake! Only 5 ingredients, y’all! 
Ingredients:
1/2 cup brown sugar, packed
1 (20 oz.) can pineapple slices (drain well)
1 small jar maraschino cherries
2 packets Martha White Pumpkin Spice Muffin Mix
1 1/2 cups milk
Directions:
Preheat oven to 425f degrees. Spray a 9-inch round baking dish with no-stick cooking spray (spray really well!)
Sprinkle 1/2 cup brown sugar into the bottom of the baking dish.
Layer 7 pineapple slices on top of the brown sugar layer.
Place one maraschino cherry into the center of each pineapple slice.
In a bowl, combine both packets of muffin mix with milk. Stir together well.
Then pour muffin batter on top of pineapple layer.
Bake for about 25-30 minutes (until a toothpick inserted comes out clean.) Allow to cool completely before inverting the pan onto a large serving plate.
Will ya look at that sweet brown sugar glaze dripping of the side? Ooooh mercy!
Enjoy!
Pumpkin Pineapple Upside Down Cake
Ingredients
- 1/2 cup brown sugar packed
- 1 20 oz can pineapple slices drain well
- 1 small jar maraschino cherries
- 2 packets Martha White Pumpkin Spice Muffin Mix
- 1 1/2 cups milk
Instructions
- Preheat oven to 425f degrees.
- Spray a 9-inch round baking dish with non-stick cooking spray.
- Sprinkle 1/2 cup brown sugar into the bottom of the baking dish.
- Layer 7 pineapple slices on top of the brown sugar layer.
- Place one maraschino cherry into the center of each pineapple slice.
- In a bowl, combine both packets of muffin mix with milk. Stir together well.
- Then pour muffin batter on top of pineapple layer.
- Bake for about 25-30 minutes (until a toothpick inserted comes out clean.)
- Allow to cool completely before inverting the pan onto a large serving plate.
- Slice and serve!
Darlene Peterson says
I love to bring Caramel Apple Nachos as an appetizer to gatherings at this time of year. It’s gooey and refreshing at the same time.
Joanne says
First of all, this is one delicious cake! And my favorite appetizer for a party is crab and artichoke dip.
Lindsey says
Grapes marinated in orange juice, rolled in sugar and served on toothpick with a cube of cheese! Always a favorite at our house
Deb McDaniel says
So hard to pick just one! My easy one is throw it in the crock pot, choice is meatballs with chili sauce and grape jelly.
Kari Coffey says
Buffalo Chicken Dip is our go-to appetizer!
Michele Epps says
Meatball and deviled eggs are the go to….I DESPISE making the eggs but they are sooooooo good!!!! This cake looks amazing so I just might have to make it on Sunday for desert 🙂
Annette says
My favorite appetizer to make (and to eat) is crab dip with crackers.
Elizabeth says
Crab dip, always crab dip at my parties or just to eat anytime. I love crab dip for an appetizer, just love it! Can’t wait to make the pumpkin pineapple upside down cake recipe. It looks soooooooo delicious!
Michelle says
I love to make BLT Bites
Kristen says
My favorite is fresh guacamole.