This Easy Pineapple Upside Down Cake is made with boxed cake mix, canned pineapple and jarred maraschino cherries. It is assembled in just minutes but has all of the flavors of this classic dessert!
Pineapple Upside Down Cake is a classic retro dessert made by cooking a yellow cake on top of brown sugar, butter, pineapple rings and maraschino cherries. The cooked cake is inverted to reveal the caramelized bottom which is not only visually stunning but ultra flavorful.
My mom has been making this Betty Crocker cake for as long as I can remember. Since it's one of her favorite cakes, my dad started making it for her birthday. He likes to add extra sugar and butter to everything, so his version calls for more of each than the original recipe.
This recipe uses a boxed cake mix, so the entire cake can be assembled very quickly.
LOVE PINEAPPLE? TRY THIS PINEAPPLE CARROT BREAD!
Make the Topping
Place the butter in a 13x9-inch pan and set it on the middle oven rack. Preheat the oven and check on the butter after 5 minutes to see if it has melted.
Once the butter has fully melted, sprinkle the brown sugar evenly over the melted butter. If you have gaps, you can add extra brown sugar to fill them in.
Gently lift the pineapple slices out of the can with a fork. Pat the rings dry with paper towels. Strain the juice left in the can through a small strainer into a glass measuring cup to remove any pineapple bits. Add water to the juice to make a total of 1 cup of liquid. Set the juice aside.
Arrange the pineapple slices on top of the brown sugar. Place a single cherry in the center of each pineapple slice. Then, place the remaining cherries around the slices, gently pressing them into the brown sugar.
Bake the Cake
Prepare the cake according to your package instructions but instead of water use the reserved diluted pineapple juice.
Pour the cake batter into the pan over the topping.
Bake the cake until a toothpick inserted comes out clean. Run a knife around the edges of the pan as soon as it is removed from the oven to loosen the cake.
Place a heatproof serving plate upside down on top of the pan. Turn the plate and pan over together. Leave the pan on top of the platter for 5 minutes so the topping can drizzle over the cake.
Remove the pan. Allow the cake to cool for 30 minutes. Serve the cake warm or at room temperature.
Storage
Store the cake in an airtight container or covered at room temperature or in the refrigerator. If stored chilled, allow the cake to come to room temperature before serving.
Gluten Free Option
Use your favorite gluten free yellow cake mix. I really like the King Arthur brand gluten free cake mixes.
📖 Recipe
Easy Pineapple Upside Down Cake
Equipment
- 1 13x9-inch cake pan
Ingredients
- 6 tablespoons butter
- 1 cup packed brown sugar (plus extra to fill in gaps)
- 20 ounces canned pineapple slices in juice (drained, juice reserved)
- 6 ounces jarred maraschino cherries without stems (drained (about 18 cherries))
- 1 box yellow cake mix
- ½ cup vegetable oil (see note)
- 3 eggs (see note)
Instructions
Make the Topping:
- Place the butter in a 13x9-inch pan and set it on the middle oven rack. Preheat the oven to 350°F or 325°F for a dark or nonstick pan. Check on the butter after 5 minutes to see if it has melted.6 tablespoons butter
- Once the butter has fully melted, sprinkle the brown sugar evenly over the melted butter. If you have gaps, you can add extra brown sugar to fill them in.1 cup packed brown sugar
- Gently lift the pineapple slices out of the can with a fork. Pat the rings dry with paper towels. Strain the juice left in the can through a small strainer into a glass measuring cup to remove any pineapple bits. Add water to the juice to make a total of 1 cup of liquid. Set the juice aside.
- Arrange the pineapple slices on top of the brown sugar. Place a single cherry in the center of each pineapple slice. Then, place the remaining cherries around the slices, gently pressing them into the brown sugar.
Bake the Cake
- Prepare the cake according to your package instructions but instead of water use the reserved diluted pineapple juice.
- Pour the cake batter into the pan over the topping.
- Bake the cake for 40 to 46 minutes (or 44 to 53 minutes for a dark or nonstick pan) until a toothpick inserted comes out clean. Run a knife around the edges of the pan as soon as it is removed from the oven to loosen the cake.
- Place a heatproof serving plate upside down on top of the pan. Turn the plate and pan over together. Leave the pan on top of the platter for 5 minutes so the topping can drizzle over the cake.
- Remove the pan. Allow the cake to cool for 30 minutes. Serve the cake warm or at room temperature.
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