Pumpkin Pineapple Upside Down Cake
Pumpkin Pineapple Upside Down Cake has only 5 ingredients but boy does it look AND taste impressive! It's a fall twist on a classic dessert!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 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
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!
Calories: 150kcal | Carbohydrates: 32g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 34mg | Potassium: 175mg | Sugar: 31g | Vitamin A: 125IU | Vitamin C: 5.4mg | Calcium: 96mg | Iron: 0.3mg