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    Home » Easy Recipes » Desserts & Treats

    Pineapple Upside Down Cake with cake mix (easy)

    Published: May 2, 2025 · Modified: Nov 12, 2024 by Susan Moncrieff · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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. 

    Colorful pineapple upside down cake with pineapple rings with a maraschino cherry inside each ring. You can see the caramel topping running down the side of the cake.


    This is one of my most requested cake mix dessert lately - especially after I shared it in my 28 easy cake mix recipes roundup. 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 me, 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. They are so delicious! Don't forget the ice cream!!

    Table of contents

    • Why I love this Recipe
    • Ingredients
    • Instructions
    • How to serve
    • FAQs
    • Storage
    • Other Delicious Fruit-Based Desserts

    Why I love this Recipe

    The recipe starts with a boxed yellow cake mix, which makes the whole process faster and more foolproof. If you're looking for an easy pineapple upside down cake, this is it—you don’t need a long list of ingredients or special techniques.

    The flavor is pure nostalgia. That classic mix of pineapple rings, brown sugar, and buttery cake never goes out of style. And let’s be honest - maraschino cherries in the center of each slice are what make it extra fun.

    This pineapple upside down cake with cake mix also looks impressive. The caramelized topping paired with the neatly arranged fruit creates a stunning presentation right out of the pan—no decorating skills needed.

    Whether you're making this for a holiday, a family gathering, or just because, it's the kind of comfort food dessert that brings back warm memories and always disappears fast.

    Ingredients

    Simple ingredients, including a yellow cake mix, make this recipe quick and easy!

    Ingredients for this easy pineapple upside down cake recipe include a box of Betty Crocker yellow cake mix, canned pineapple slices, maraschino Cherries brown sugar, butter, vegetable oil and eggs

    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.

    chocolate banana muffins
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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.

    Pineapple upside down cake with cake mix and maraschino cherries in a glass pan.

    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.

    Pouring cake batter on top of pineapple slices and cherries to assemble the pineapple upside down cake.

    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.

    Flipping the clear glass baking dish showing the finished pineapple upside down cake through the pan.

    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!

    A serving of pineapple upside down cake showing a ring of pineapple with a maraschino cherry in the center of the pineapple ring. The delicious caramel topping created by the first layer of brown sugar and butter is visible on top of the cake and running down the sides.

    FAQs

    I always have problems with my upside-down cakes sticking when flipping.

    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.

    How do I know if I have the right size serving dish?

    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.
    Flipping the clear glass baking dish showing the finished pineapple upside down cake through the pan.

    Can I substitute a homemade batter?

    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

    • Strawberry upside down cake
      Easy strawberry upside down cake
    • A piece of yellow lemon poke cake with whipped topping and a piece of lemon as a garnish on a white plate. The pan with the rest of the lemon poke cake in behind and all the cut pieces are garnished with ¼ of a lemon slice.
      Lemon Poke Cake - So Delicious!
    • strawberry poke cake on a plate. You can see where the strawberry jello went through the pokes. Covered in whipped topping and a ½ strawberry.
      Easy Strawberry Poke Cake
    • Fruit cocktail cake flipped so that the fruit is on top. Served on a white plate with some whipped topping.
      Fruit Cocktail Upside Down Cake
    Colorful pineapple upside down cake with pineapple rings with a maraschino cherry inside each ring. You can see the caramel topping running down the side of the cake.
    Print Recipe
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    Pineapple Upside Down Cake with cake mix (easy)

    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. This simple, yet elegant cake is perfect for any occasion!
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    cooling time5 minutes mins
    Total Time50 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 12 servings
    Calories: 349Kcal
    Author: Susan Moncrieff

    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

    Serving - Delicious served either warm or cold. I enjoy ice cream on my baked desserts - serve it on the side so everyone sees how pretty this is!
    Storage - Stores well in refrigerator (in sealed container) for up to 3 days.
    Have problems with my upside-down cakes sticking when flipping?
    If you are struggling with the cake releasing (especially the top), first make sure you are spraying the nonstick spray generously.  If that isn't the issue, line the pan with parchment and then spray the parchment with no-stick spray before putting in the butter/sugar/fruit.
     

    Nutrition (I am not a nutritionist. These are estimates only)

    Serving: 1serving | Calories: 349Kcal | Carbohydrates: 66g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 368mg | Potassium: 124mg | Fiber: 2g | Sugar: 48g | Vitamin A: 214IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 1mg

    Pin to Pinterest Please!

    pineapple upside down cake ready for the oven in top image.  Bottom image shows deliciously baked cake with caramelized pineapple rings and cherries.  Text states perfect for summer get tougher. Easy pineapple upside down cake using cake mix.

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    I'm Susan! I love sharing easy recipes, especially those that take less than 30 minutes and have less than 5 ingredients. I'm passionate about gardening and creating flower planters. My home is 100 years old and sometimes you will see it in my posts! It was a true fixer upper and I love it!

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    pineapple upside down cake ready for the oven in top image. Bottom image shows deliciously baked cake with caramelized pineapple rings and cherries. Text states perfect for summer get tougher. Easy pineapple upside down cake using cake mix.

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