Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it’s no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty’s with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
What is a Pineapple Upside-Down Cake?
Turn dessert upside-down in the best way possible with an Easy Pineapple Upside-Down Cake! Super moist, soft and perfectly fluffy, a pineapple upside-down cake is a delicious and festive sheet cake dessert that’s assembled and baked with juicy pineapple slices and sweet cherries at the bottom, and vanilla cake batter on top. When the cake is flipped after baking, an impressive presentation of glistening caramelized fruit is revealed. Homemade pineapple upside-down cake is a classic party dessert for a reason!
This timeless pineapple upside-down cake recipe is one of our very favorites—we love making Easy Pineapple Upside-Down Cake with cake mix for a simple shortcut to the tasty treat. Or, try out other variations! Serve up some Pineapple Upside-Down Mini-Cakes as a perfectly shareable picnic or potluck treat. Pineapple fans of all kinds will love our Pineapple Carrot Cake with a tangy, tropical twist.
How to Store Easy Pineapple Upside-Down Cake
Have any leftover pineapple upside-down cake? Store it in a covered container in the refrigerator. Avoid storing your cake at room temperature, because moist cakes like this tend to mold quickly—especially in humid climates! Enjoy this simple pineapple upside-down cake either warm or cool whenever you need a pick-me-up.
Ingredients
- 1/4cup butter
- 1cup packed brown sugar
- 1can (20 oz) pineapple slices in juice, drained, juice reserved
- 1jar (6 oz) maraschino cherries without stems, drained (about 18 cherries)
- Vegetable oil and eggs called for on cake mix box
- 1box Betty Crocker™ Super Moist™ Yellow Cake Mix
Prep Instructions
You will need:
1 Cup Water
1/3 Cup Vegetable Oil
3 Eggs
Instructions:
1 heat Heat oven to 350°F for aluminum or glass pan or 325°F for nonstick pan. Grease bottom only of 13”x 9” pan or bottom and sides of all other pans.
2 mix Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan.
3 bake Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting.
Pan Size 13”x 9” Two 8” Rounds Two 9” Rounds Bundt® Cupcakes (makes 22)
Bake Time 26-31 26-31 22-27 36-41 13-18
(in minutes)
For Cupcakes: Heat oven to 375°F for aluminum pan or 350°F for nonstick pan. Spoon batter into cups (about 3 Tbsp each).
High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cake mix. For all Bundt® pans, heat oven to 325°F; grease and flour pan. Make 28 cupcakes.
Steps
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- 1Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter in 13×9-inch pan in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- 2Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- 3Bake 40 to 46 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
