Pineapple Upside Down Cake.

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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Pineapple Upside-Down Cake.

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

Directions:

  1. 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.
  2. 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.
  3. 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!

© 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

Caramel Glazed Apple Upside Down Cake-6

 

And my Super Moist Carrot Cake

Super Moist Carrot Cake

 

   

26 Responses to “Pineapple Upside Down Cake.”

  1. #
    1
    Jackie Wposted April 9, 2012 at 12:09 pm

    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!!

    Reply

    • Sallyreplied on April 9th, 2012 at 3:39 pm

      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!

      Reply

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    Moposted April 9, 2012 at 12:34 pm

    I’ve never really pictured myself eating a pineapple cake but I guess i’m gonna have to try that !! Looks yummy !!!

    Reply

    • Sallyreplied on April 9th, 2012 at 3:39 pm

      it’s buttery and gooey and perfect.. you have to try it! :)

      Reply

      • Moreplied on April 10th, 2012 at 3:30 am

        buttery and gooey do are my best friends when it comes to baking ;-)

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    Choc Chip Uruposted April 9, 2012 at 3:29 pm

    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

    Reply

    • Sallyreplied on April 9th, 2012 at 3:40 pm

      you are spot-on! sooo very buttery and moist. plus, it makes your kitchen smell like heaven ;)

      Reply

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    4
    Alyciaposted February 26, 2013 at 2:57 am

    I used your recipe with spice cake box mix instead, turned out GREAT

    Reply

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    Michelleposted June 4, 2013 at 2:38 am

    Is there a way to make this without using a boxed cake mix? I dont have access to the yellow cake mix and tend to avoid them anyway because of the extra cost they involve. Just made the apple upside down cake and loved it, saw your reference to this cake so want to try it next!

    Reply

    • Sallyreplied on June 4th, 2013 at 8:53 am

      Hi Michelle! Feel free to double my funfetti cake recipe (without the sprinkles) and layer in the pineapple slices and cherries as called for in this recipe. You will not use the pineapple juice using my other cake recipe. I am unsure of the baking time since I’ve never tested this out. http://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

      Reply

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    6
    Rae Lovvornposted July 8, 2013 at 12:50 pm

    This was my mom’s go-to cake recipe for birthdays and potlucks when I was a kid. I still love it. If only my husband didn’t hate pineapple! You can make it with peaches instead for some tastiness, too.

    Reply

    • Sallyreplied on July 8th, 2013 at 1:50 pm

      It’s my favorite! Love the idea to use peaches, Rae. Yum!

      Reply

  7. #
    7
    angieposted July 11, 2013 at 2:23 am

    Hi Sally,

    Any substitute for the Betty Crocker cake mix? The cake from scratch? THanks!

    Reply

  8. #
    8
    Jessdrewposted November 30, 2013 at 5:19 pm

    I’m going to try this soon and just noticed I could post a note. I’m a mom of two of an almost 4 year marriage and my husband has said since my last baby was born that I have grown a liking to baking sweets, and I think it all has due to my major sweet tooth and stumbling upon your website. Thanks for sharing! I can’t tell you how much I adore your chewy chocolate chip cookies with the cornstarch! Who knew!! :)

    Reply

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    9
    Susanposted April 19, 2014 at 2:17 pm

    Hi, is there a reason why it would be necessary to double your white sprinkle cake recipe minus the sprinkles? In lew of using a boxed cake mix. Would it be okay as is seeing how both are single layer cakes. Thank you and this does look devine, I’ll be making for Easter..

    Reply

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    Elishaposted August 27, 2014 at 8:14 am

    Im always searching for desserts to try or googling a combo Im thinking of trying. It never fails. I always end up clicking some link that leads me here. Your recipes are amazing and I always know my results will be delicious :)

    Reply

  11. #
    11
    Fayposted January 13, 2015 at 6:03 pm

    Hi Sally,

    If I wanted to increase this recipe for a 12×18 half sheet tray, could I double the recipe? If so, how would doubling the recipe change the baking time?

    Thanks

    Reply

    • Sallyreplied on January 14th, 2015 at 7:30 am

      Fay, I believe the recipe would need to be doubled. I fear the cake will be incredibly thin because of the thick pineapple layer on the bottom. Sorry I’m not more help, I’ve never done it that way before! The baking time would be a little less because the cake will be so thin.

      Reply

      • Fayreplied on January 15th, 2015 at 12:07 am

        Thanks Sally I will definitely double the recipe.

        Someone told me that if you take the volume of the tray you wish to use (in this case 12×18 = 216) and divide it by the volume as per the recipe (13×9 = 117), it gives you the number of times to increase all the ingredients, which would be 1.85x, not sure if this makes sense, or if you’ve ever heard this

        • Sallyreplied on January 15th, 2015 at 9:50 am

          I’ve never heard of that. But I’m interested to test it out with recipes!

  12. #
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    Sloaneposted February 28, 2015 at 11:03 am

    Sally, looking back at some of your oldest recipes…you have evolved so much! This recipe looks delicious, by the way.

    Reply

    • Sallyreplied on February 28th, 2015 at 1:23 pm

      Sloane! You are the sweetest. Thank you so much! I love this cake… my mom still makes it every year.

      Reply

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    Cookieposted March 13, 2015 at 12:12 pm

    It’s just as easy to make the whole thing from scratch and it tastes better than the box.

    I wouldn’t try a 12*18 upside down cake because a heavy cake of that size is going to be very hard to flip, and it is not likely that the whole thing will detach from the pan clean

    Reply

  14. #
    14
    Sierraposted March 20, 2015 at 10:34 pm

    I used your confetti cake recipe (just as it is without doubling) and didn’t add the pineapplejuice/water mixture, and made it in a cast iron skillet, the first time I used this recipie I decided that in our cast iron, I need to double the butter in the Brown sugar mixture, ever since then, it’s been the best. Your vanilla cake mix, is by far one of the best I’ve found online, and it puts all box mixes to shame.I suggest EVERYONE try it. Its phenomenal.

    Reply

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