This Easy Pineapple Upside Down Cake Recipe is here to prove that making a stunning, gourmet-style dessert does not have to be difficult! This classic dessert gets a modern twist with the use of a cake mix. Yes, you read that right! No more fussing over complicated recipes.
This simple, yet elegant cake is perfect for any occasion. With just a few simple ingredients like pineapple rings, butter, brown sugar, and your favorite cake mix, you can whip up this delicious treat in no time. Trust us, your taste buds will thank you!
Looking for more easy and delicious dessert recipes? Check out my Upside Down Strawberry Cake Recipe, or this Pineapple and Cherry Dump Cake.
Table of contents
Why I love this Recipe
The recipe uses a cake mix, which simplifies the process even further. You don't have to worry about having multiple ingredients.
The classic flavor of pineapple, brown sugar, and cake is a delicious combination that never gets old. And who can resist the maraschino cherries?
An upside-down cake always has a beautiful presentation. But this one is mouth-watering to look at. The caramelized brown sugar and pineapple slices with contrasting cherries create a beautiful and impressive presentation perfect for any occasion.
Pineapple upside-down cake is a classic dessert that evokes memories of childhood and family gatherings. It's a comforting and nostalgic comfort food and a treat perfect for sharing with loved ones.
Ingredients
Simple ingredients, including a yellow cake mix, make this recipe quick and easy!
Butter (if you only have margarine, that will work too but it won't have the same buttery taste).
Brown Sugar - either light or dark will work well. If you are ready to start and have no brown sugar, use white sugar (it's not the same but it's close).
20 oz can of pineapple slices (I used 2 smaller cans because that's what I had. I ended up having some slices leftover, but that wasn't a problem ; ).
Small jar of maraschino cherries. I used 18 cherries from a jar I had.
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I used Betty Crocker's yellow cake mix and have based the recipe on what the box says to add. It is easy to modify, and instructions are included if you are using a different kind.
Instructions
Heat oven to 350°F. Spray 9 x 11 baking pan with no stick spray.
Step 1
Place cut up pieces of butter in the 9 x 11 baking pan into a hot oven to melt. Remove once melted. Sprinkle brown sugar evenly on top of melted butter.
Step 2
Place Pineapple slices in an even design onto brown sugar. I sliced some in ½ since whole slices didn't fit. Cherries go into centers of sliced pineapple and then I use some in larger spaces between pineapple slices.
Step 3
Mix cake mix following the instructions on the back of the box, modifying as follows. Measure the reserved pineapple juice and top off with water to get 1 cup. If using 2 smaller cans of pineapple juice, you may have enough juice without adding water. Use only 2 tablespoons oil, not the amount stated on the package.
Step 4
Pour batter over pineapple slices & cherries, ensuring even coverage.
Step 5
Bake for 30 minutes in a preheated oven. Test for doneness with a toothpick (only poke toothpick roughly ⅔ of the way down - so it isn't in the fruit/sugar/butter layer).
Step 6
For me, the cake always pulls away from the baking pan. But, if it hasn't, run a knife around the edge right after removing from oven. Let the cake sit for 5 minutes to cool a little.
Step 7
Place a serving plate (heat resistant) upside down on pan. Quickly flip the cake onto the serving plate. Wait a minute or so prior to lifting to let all the sugary topping fall onto cake.
Remove pan. Allow to cool for ½ hour so it holds together when slicing.
How to serve
This can be served either warm or cold. I love serving with a scoop of ice cream. But put it on the side so everyone can see how pretty the top of the cake is!
FAQs
If you are struggling with the cake releasing (especially the top), I would line the pan with parchment and then spray the parchment with no-stick spray before putting in the butter/sugar/fruit.
Before I plan on baking, I check by just placing the tray over the pan. Like the pictures shown below. The tray should totally cover your baking pan to ensure you don't lose topping when you flip it.
Yes, just make sure it's a heavier batter/cake. You don't want something really light with the heavy fruit topping.
Storage
It can be stored in the refrigerator for up to 3 days as long as it is covered or in a sealed container.
Other Delicious Fruit-Based Desserts
Pineapple Upside Down Cake (with cake mix)
Equipment
- 9 x 13 baking dish
- Tray larger than 9 x 13 baking pan To cover the baking pan and then flip the cake onto. It needs to be larger than the outside edges of your baking dish so the upside down cake is easy to flip. If you don't have a tray the right size, check your cookie sheets!
Ingredients
- 4 Tablespoons Butter salted or unsalted works
- 1 Cup Brown Sugar
- 1 Can Pineapple slices 20 oz in juice. Reserve juice for cake part of recipe.
- 1 Jar Maraschino cherries 6 oz jar.
- 1 Box Yellow Cake Mix I use Betty Crocker
- 2 Tablespoons Vegetable Oil Part of what cake mix box states
- 3 Large Eggs from directions on cake mix box
- Water If there isn't 1 cup of reserved pineapple juice, you may need to top up with a little water.
Instructions
- Heat oven to 350°F. Spray 9 x 11 baking pan with no stick spray.
- Place cut up pieces of butter in baking pan, into hot oven to melt. Remove once melted.
- Sprinkle brown sugar evenly on top of melted butter.
- Place Pineapple slices in an even design onto brown sugar. I sliced some in ½ since whole slices didn't fit. Cherries go into centers of sliced pineapple and then I use some in larger spaces between pineapple slices.
- Mix cake mix following instructions on the back of the box, modifying as follows.Measure the reserved pineapple juice and top off with water to get 1 cup. If using 2 smaller cans of pineapple juice, you may have enough juice without needing to add water. Use only 2 tablespoons oil, not the amount stated on the package.
- Pour batter over pineapple slices & cherries, ensuring even coverage.
- Bake for 30 minutes in preheated oven. Test for doneness with a toothpick (only poke toothpick roughly ⅔ of the way down - so it isn't in the fruit/sugar/butter layer).
- The cake always pulls away from the baking pan for me. But, if it hasn't, run a knife around the edge right after removing from oven. Let the cake sit for 5 minutes to cool a little.
- Place a serving plate (heat resistant) upside down on pan. Quickly flip the cake onto the serving plate. Wait a minute or so prior to lifting to let all the sugary topping fall onto cake. Remove pan.Allow to cool for ½ hour so it holds together when slicing.
Notes
Nutrition (I am not a nutritionist. These are estimates only)
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