Pineapple upside down cake is really special with its gooey brown sugar goodness, pineapple rings, and maraschino cherries. It is a vintage classic and it is still such a wonderful dessert.
I don’t know how it has taken me this long to share a pineapple upside down cake recipe with you all. This cake has such a fond place in my heart.
I remember having it at my grandma’s house quite a bit when I was a kid and I always loved it. I have an uncle that still requests it for his birthday.
This recipe is simple thanks to the help of a cake mix. I love how easy doctored up cake mix recipes are.
I feel like pineapple upside down cake had to be one of the original recipes that made a cake mix into something extra special. It is so delicious and has built in decoration, so there is no need for frosting or anything fiddly.
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Using the pineapple juice in the cake mix means there is great flavor throughout and the cake is always so light and fluffy. No wonder it has been a hit for almost 70 years!
For some reason, my can of pineapple rings only had 10 rings inside. Luckily I had a can of pineapple chunks, so I just pieced together the last two rings.
What are you waiting for? It’s time to bake a cake!
More Great Pineapple Cake Recipes
Pineapple Upside Down Cake
Ingredients
- ¼ cup butter
- 1 cup light brown sugar packed
- 20 ounces pineapple rings in juice
- 18 maraschino cherries
- 15.25 ounce yellow cake mix
- ⅓ cup oil
- 3 large eggs
Instructions
- Preheat oven to 350℉
- Put ¼ cup butter in a 9×13-inch pan and place in preheating oven for a few minutes to melt.
- Once the butter is melted, remove the pan from the oven. Sprinkle the 1 cup light brown sugar over the butter to form an even layer.
- Arrange the pineapple rings in the bottom of the pan, reserving the juice for later. Place a cherry in each pineapple ring and in the gaps.
- Pour the pineapple juice from the can into a measuring cup. Add enough water to bring the total volume up to one cup.
- In a mixing bowl, combine the 15.25 ounce yellow cake mix, ⅓ cup oil, 3 large eggs and pineapple juice mixture. Then beat on medium speed for two minutes.
- Pour the cake batter over the pineapple rings in the pan.
- Bake for 40-45 minutes or until the center springs back when lightly touched with a finger.
- Run a knife around the edge of the pan to loosen the cake, then tip out onto a large platter. Leave the pan on the cake for 5 minutes to ensure all of the brown sugar syrup has a chance to transfer to the cake. Then remove the pan from the cake and cool for at least 30 minutes before serving.
Notes
Video
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Can you do it in bundt.pan,?
You can, but you’ll need to make a couple of changes. First, you won’t be able to fit 12 pineapple rings and cherries. You will likely need closer to 6. Plus the bake time will be shorter, closer to 35-40 minutes. Otherwise, it should work pretty well!