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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