Pineapple Upside Down Cake (with cake mix)

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.

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Pineapple Upside Down Cake (with cake mix)

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

Cook Time35

cooling time5

Total Time50

Course: Dessert

Cuisine: American

Servings: 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

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!

Stores well in refrigerator (in sealed container) for up to 3 days.

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