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Pineapple upside-down cake is an incredibly light, moist cake with a thick caramelized crust encasing juicy pineapples and sweet cherries. My recipe will have people BEGGING you for more. And the good thing is that it all comes from a box.
First, round up your ingredients.
Prepare the cake according to the box instructions, subbing the pineapple juice for the water.
Next, melt butter in a 9×13 baking pan. Sprinkle with brown sugar.
Line the butter/brown sugar mixture with pineapples and maraschino cherries & pour the cake batter over the pineapples/cherries & bake according to the instructions on the cake box.
While it’s baking, the pineapple juices soak into the cake and the brown sugar/butter caramelize on the bottom to create a thick, irresistible sugary crust. Once it’s done baking, flip it over onto a large plate and watch the juices drip along the sides.
Who needs icing when you have caramelized, buttery pineapples?
You WON’T believe how good this cake is!
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Makes 24 slices. Cake remains fresh and moist stored at room temperature for up to 3 days and up to 6 days in the refrigerator.
Ingredients
- 1/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 1 jar (6 oz) maraschino cherries without stems, drained
- 1 box Betty Crocker Super Moist yellow cake mix
- Vegetable oil and eggs as called for on cake mix box
Instructions
- Preheat oven to 350. In 13x9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Gently press pineapple slices on brown sugar. Gently press a cherry in center of each pineapple slice, and arrange remaining cherries around slices.
- Add 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.
- Bake 42 to 48 minutes 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. Allow to cool & enjoy!
Notes
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
If you like this cake, you must check out my Caramel Apple Upside-Down Cake
And my Super Moist Carrot Cake
{ 20 comments… read them below or add one }
Pineapple upside-down cake is my favorite too! My grandmother always made it for my birthdays while growing up. Can’t wait to make your version! Also have to say that I love your blog and made the peanut butter m&m cookies, OMG they were amazing!!
Jackie, your comment means the world to me! So glad you visit my blog. Also glad that you made those cookies. they are one of my favorite cookie recipes to date!
I’ve never really pictured myself eating a pineapple cake but I guess i’m gonna have to try that !! Looks yummy !!!
it’s buttery and gooey and perfect.. you have to try it!
buttery and gooey do are my best friends when it comes to baking
This looks so moist buttery and tasty! I swear I could fall right into the arms of this cake (or it could fall into mine
)
Cheers
Choc Chip Uru
you are spot-on! sooo very buttery and moist. plus, it makes your kitchen smell like heaven
Pineapples are a personal favorite!Have to try this, will tell you about how it turn out!Thanx!
yes, please do!
oh man the pineapple cake loves divine!!!
thanks michelle!
I think these pictures look just as good with your Iphone. I love the big pineapple pieces. I would love if you would link this and any other posts at Showcase Your Talent Thursday http://whatscookinglove.blogspot.com/2012/04/showcase-your-talent-thursday-2.html. I hope to see you there!
Thanks Alyssa! just posted some on Showcase Your Talent Thursday! bookmarked it for future thursdays too
I cannot wait to try this-pineapple upside down cake is one
of my favs. Please feel free to send any recipe to my email!
Thank you so much for sharing this awesome sounding
recipe.:))
vicki, you are so sweet. thank you! this cake is a must try! it’s so easy.
I used your recipe with spice cake box mix instead, turned out GREAT
That sounds fantastic Alycia! We’ll have to try that one time!
I have been making mine this way for years. I recently learned that Pillsbury has a pineapple cake mix that adds just the right about of pineapple to the batter. Try this instead of the yellow cake mix. I never have any left overs when i serve this for dessert.
Going to make the pineapple upside down cake for dessert tonight, it’s looks so good.
Enjoy, Phyllis!
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