Pineapple Upside Down Cake
Published
Published
Pineapple Upside Down Cake is an easy, fuss-free dessert made with lots of pineapple, including boxed pineapple cake mix, sliced pineapple, crushed pineapple, and pineapple juice! Maraschino cherries and an irresistible brown sugar topping take it up a few levels. Serve with a scoop of vanilla ice cream and be transported to a tropical island anytime.
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This pineapple upside down cake recipe is a Betty Crocker dessert classic! It’s so easy to make starting with a boxed cake mix and canned pineapple, and tastes so wonderful. You only need a handful of ingredients and just 15 minutes of prep – anyone can make it!
Helpful Tips
- Cake mix. This pineapple upside down cake recipe uses Duncan Hines Pineapple Supreme cake mix for extra pineapple flavor. However, it’s not always easy to find and in that case, yellow cake mix works just fine too.
- The box should be 15.25 ounces. Some cake mix brands have gotten sneaky lately and changed the number of ounces in the box. This recipe works best with 15.25 ounces. A bigger or smaller box would result in a different texture since the liquid:cake mix ratio would be off.
- Reserve pineapple juice. Both the pineapple rings and crushed pineapple should be drained but be sure to reserve a cup of pineapple juice from the rings. It provides the liquid in the cake, without needing to buy pineapple juice separately.
- Prevent sticking. To prevent pineapple upside down cake from sticking to the pan, there are three tips. First, coating the baking dish with nonstick spray is a must! Second, run a knife around the edge of the pan after it comes out of the oven to loosen the cake. Third, invert the cake before it cools completely. I usually flip it over after about 45 minutes, let it sit with the cake pan for 5 minutes or so (to give the brown sugar sauce time to drip down), and then remove the pan.
Pineapple Upside Down Cake
Ingredients
- 1/4 cup butter
- 15.25 ounce box Duncan Hines Pineapple Supreme, (or yellow cake mix if you can’t find the pineapple supreme)
- 1/2 cup vegetable oil
- 3 large eggs
- 15 ounce can pineapple rings, fully drained, juice reserved (see note below)
- 20 ounce can crushed pineapple, fully drained, juice reserved (see note below)
- 1 cup packed brown sugar
- 15 maraschino cherries
- vanilla ice cream, , for serving
Instructions
- Generously coat the bottom and sides of a 9×13 casserole dish with nonstick spray.
- Place the butter in the middle of the dish and transfer to the oven while it preheats to 350 degrees F.
- In a large mixing bowl, whisk together the cake mix, vegetable oil, eggs, 1 cup pineapple juice, and crushed pineapple.
- Once the butter in the casserole dish has melted, remove from the oven and sprinkle the brown sugar on top.
- Place pineapple rings over the brown sugar in an even layer. Then place maraschino cherries inside the middle of each pineapple ring and in the spaces between the rings.
- Pour the batter on top in an even layer. Bake for 45 minutes or until a tester in the center comes out clean.
- Remove from the oven and let stand for 45 minutes to cool. Run a dull knife around the edge to loosen.
- Place a cutting board or serving tray (larger than the casserole dish) on top of the dish, then very carefully invert/flip over. Leave pan over the cake for about 5 minutes, so brown sugar topping can drizzle over cake; remove pan.
- Slice and serve with some vanilla ice cream!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
Pineapple upside down cake is best enjoyed while still a bit warm. I like to let it cool for 45 minutes or so, invert it onto another plate, and serve right away. A slice is wonderful on its own but a scoop of vanilla ice cream is the perfect pairing. Whipped cream is another option.
How To Store Pineapple Upside Down Cake
- Fridge. This cake is definitely best enjoyed soon after cooling. However, leftovers can be kept, tightly covered, in the fridge for 3 days. Keep in mind that the inside of the cake will become more dry and the outside can get a bit soggy.
- Freezer. You can also freeze either the whole cake or cut into portions. Wrap them tightly, then transfer to a freezer safe Ziploc bag. Freeze for up to 2 months. Thaw in the refrigerator overnight or set out on the counter at room temperature for about 30 minutes.
- Reheat. Pop individual servings in the microwave for 15-30 seconds to enjoy warm.
More Pineapple Desserts To Try
- Pineapple Bread
- 3 Ingredient Pineapple Cake
- No-Bake Pineapple Lush
- Rum Grilled Pineapple
- Pineapple Pretzel Fluff
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
This was easy, delicious, and so pretty! Made as written.
Easy and fabulous