Pineapple Upside Down Cake
- MAKES
- 2 cakes, 6 to 8 servings each
- COOK TIME
- 30 Min
This classic recipe for Pineapple Upside-Down Cake uses the easy shortcut of a cake mix. And why not? With this recipe, we get the scrumptious "from scratch" taste we want without missing a beat in our busy lifestyles!
What You'll Need
- 2/3 cup packed light brown sugar
- 4 tablespoons (1/2 stick) butter, melted
- 1 (20-ounce) can pineapple slices, drained
- 10 maraschino cherries
- 1 (18.25-ounce) package yellow cake mix
- 1 cup water
- 1/4 cup vegetable oil
- 3 eggs
What to Do
- Preheat oven to 350 degrees F.
- Sprinkle brown sugar evenly over bottom of two 8-inch round cake pans and pour butter evenly over sugar.
- In each pan, arrange pineapple slices in a single layer over sugar and place a cherry in center of each slice.
- In a large bowl, combine cake mix, water, oil, and eggs; beat until well combined.
- Evenly divide batter between the two pans and bake 30 to 33 minutes, or until a toothpick inserted in center of each comes out clean. Let cakes stand 5 minutes.
- Loosen gently with a knife and invert onto 2 platters. Serve warm, or allow to cool completely before serving.
Notes
We love using cake mix to put together fancy-looking, great-tasting, cakes like this Pineapple Upside Down Cake. For even more cake mix recipes click here!
Plus, if you loved this upside-down cake, don't forget to check out our peach version!
Read NextWhite Chocolate Mousse Cake
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nopalito
Apr 23, 2024
Try adding a just a little vanilla pudding mix, 1/2 tsp pineapple extract and a generous 1/4 tsp of orange extract, along with the juice from the pineapple rings. The cake will have a bit more body and a great orange-pineapple flavor. A few extra cherries always work well too.
cookster32643
May 23, 2017
i would like to use a 9x13 pan but I don't have a large serving dish to turn this out. Can I serve it from the pan?
Test Kitchen Team
May 24, 2017
Hi there! The Test Kitchen says that you can cover a baking sheet with foil and serve the cake on it after it's baked in your 9x13 pan. We also suggest serving the cake from your 9x13 and simply serving each slice "upside down" after cutting. :) Enjoy!
ship 1760271
Apr 27, 2015
I love pineapple upside down cake. Sometimes I will use crushed pineapple in juice and add the juice too. Makes for a very moist delicious cake.MMM
lindasmith1 504267 9
Jun 25, 2014
Why do all recipes call for 8" cake pans? How does everything change or does it if you use 9" pans? Does the ingredients, temperature or time change?
Member 0248638
Feb 01, 2015
Baking time might be shorter since it's thinner. I know what you mean, everyone I know has 9" pans.
Honeybun64
Mar 19, 2014
I make mine this way alot. But, I also get some tidbits can of pineallple, mix some in the cake mix, then I mix the other in cool whip. & make that my icing for the top. Cut up some cherries, or strawberries paper towel them dry. & put on the very top. ohhhh! so yummy, & good. I wanted to share this with u.
dsrg725 1328830
Mar 30, 2013
I have always used a cast iron skillet to make this. It is so heavy I have to have hubby help putting in and getting out of the oven, makes a beautiful presentation!
albertjody 2623761
Mar 07, 2013
I'Mm going to try this with fresh pineapple and use the juice of it as well. I have atool that will core it and slice at the same time, bet it will be awesome.
irwind45150 536343 8
Mar 07, 2013
msjimmie .... I love pineapple upside down cake and this is quite similar the recipe I use. The modifications I make are: Use a pineapple cake mix (I think it's Duncan Hines), use crushed pineapple in it's own juice (Drained), and the juice from the pineapple in your cake instead of water. It will make 2 beautiful, light, and moist 9" cakes, and I would be surprised if there are any left overs .... There aren't in my house.
msjimmie
Mar 06, 2013
I love this cake. I think you missed out: I'd advise using the liquid from the canned pineapple instead of water in the cake mix! It gives it an over-all much richer flavor throughout the cake. I also prefer making this in a rectangular pan, a 13"X9" pan. Cooking the sugar and butter together first gives it a better flavor, too. Jimmie Ellis
Kyleroad 9807903
Mar 06, 2013
I use the same ingredients but use a 10 inch round deep cake pan. I add one extra tablespoon of butter then sprinkle the sugar over all and arrange the pineapple and cherries in a decorative pattern (the more cherries the better for my family). Bake almost one hour, depending on your oven, allow to cool about ten minutes, run knife around side, then place a place over pan and flip over with confidence. Makes an awesome dessert.
MissouriMary 17377 20
Feb 05, 2013
Instead of draining the pineapple juice, why not use it in place of the water? A 20-oz can usually yields just short of a cup of liquid.
gmajudy07 3642263
Sep 04, 2012
try this one. I made them for adults and they were gone. I did all this except I made them into cupcakes, using foil cups. I used a spoon to put the already melted butter and sugar in then had drained the pineapple and put a spoon of that in. and a whole cherry and push it down. pour your cake over all that to the amount of fullness for cupcakes. Bake according to cake box. VERY GOOD
chito45bb 3621073
Mar 29, 2012
Love it! easy, can I add a teaspon or more of rum?
jsm42 2250298
Sep 04, 2012
As far as I'm concerned, you can add anything you want. Sounds good to me. I think a lot of us take the basic recipe, and then tweak it to our taste. ENJOY!
klshm
Jan 30, 2013
I would use a tsp of rum extract OR a 1/4 to 1/2 cup of rum, substituting for equal amount of the water in the cake mix.
mama2catz
Mar 09, 2012
I put the butter & brown sugar in the pans and place in the oven while it is preheating to melt, then stir to blend before putting on the pineapple rings. Pineapple juice is a must do. Yes, you can do 9x13 - just bake as directed on cake mix box.
mama2catz
Mar 09, 2012
I put the butter & brown sugar in the pans and place in the oven while it is preheating to melt, then stir to blend before putting on the pineapple rings. Pineapple juice is a must do. Yes, you can do 9x13 - just bake as directed on cake mix box.
melswift 3446554
Jan 17, 2012
Revision>>>I melt the sugar and butter on low heat before I place the pineapple and cheeries
melswift 3446554
Jan 17, 2012
I always keep the small cans of pineapple juice on hand and dis guard the the can liquid and use real pineapple juice. also I pineapple supreme cake mix and add a small can of crushed pineapple. I use 1/2 cup brown sugar and 1/2 cup butter melted in a 12" cast iron spider "skillet" cherries in all voids ooh its so good
AlligatorAnnie
Mar 06, 2013
Try lemon supreme cake mix, it's better than the pineapple one! I use Pineapple in its own juice for the liquid (not the heavy syrup.)
catlady2111
Jan 17, 2012
This sounds like the same recipe I used years ago and lost. Can this be made in one 9X12 pan instead of two 8" rounds?
Regina Phoebe Fala nge
Nov 15, 2011
This was really good! I did substitute the pineapple juice for water and it was amazing! sooo good. and easy!
GrammaS20
Oct 23, 2011
When I bake a Pineapple Upside Cake I also use a Pineapple Cake Mix. It is absolutely SCRUPDILICIOUS! My Hubby's favorite!
Test Kitchen
Sep 28, 2011
If you'd like to substitute the juice in place of the water, you can absolutely do that. First, measure the juice and then add enough water to equal 1 cup of liquid. The pineapple has to be drained because it's being laid on top of the butter-brown sugar mixture. Thanks for baking with us!
nanabobbie
Sep 26, 2011
To make this even yummier. Use a butter recipe yellow cake mix. And I agree must use the juice in the cake!.
Gavzmom
Apr 27, 2011
I have found it easier to mix the brown sugar and butter together and then put it in the bottom of the pan. It distributes more evenly than just sprinkling the sugar over the butter. This is a great recipe for cupcakes too. Just put about a table spoon of the brown sugar mixture in the bottom of a muffin cup (no liner) put about a tablespoon of crushed pineapple over the brown sugar, put a cherry over the pineapple, making sure to push it to the bottom of the cup then pour the cake batter in each cupcake cup. Made them for a baby shower once and they were a huge HIT!
kpmr 4394105
Jan 14, 2011
Sounds good and I agree, be sure and use the pineapple juice with the water to make the cup of liquid. Also I would change your number of maraschino cherries. You are showing a cake with 7 or 8 slices, so it follows that you will need at least 14 or 16 cherries. A jar usually holds about 18.
Dermchris
Jan 14, 2011
This is a great recipe, my only suggestion is, savve the juice from the pineapple and use it in the cake mix instead of water. If you don't have enough pineapple juice, add water to the juice to make the amount needed. It gives a wonderful taste to the cake dough.
topcooker 1693556
Jan 17, 2012
Does anyone know if this cake can be made in a 9x13 pan> thank you
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