Addictive Recipes from a Self-Taught Baker

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!

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.


  • 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


  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!

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© 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



  1. 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!

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

  3. 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 ;))

    Choc Chip Uru

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

  5. 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!

  6. 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.

  7. Hi Sally,

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

  8. 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!! 🙂

  9. 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..

  10. 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 🙂

  11. 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?


    • 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.

      • 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

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

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

  13. 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

  14. 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.

  15. So much improvement! Can you make some gluten, egg, dairy, fish, and nut free power smoothie? Thanks so much Sally! I love you’re website by the way

  16. I have made quite a few of your recipes and all were incredible, thank you, I’ve never liked PUDC – just don’t like fruit in cake unless on top or raspberries! Anyway, it’s my son’s Bday in 2 days & of 100’s of things I’ve made & fam loved, he asked 4 a GREAT PUDC! SHOCKER. Never knew he had tried one. Told me not to make unless old fashioned & awesome. My 1st choice is your vanilla cake, but it’s 9″. I want 9×13. If 2x the recipe, would it be too much batter? What if 1 1/2’d it? Did u make the cake box version 1st? Cuz NEVER use a box mix & ur vanilla sounds out of this world.

    • Hey Melanie– for doubling my homemade pineapple upside-down cake recipe: well, I fear there will be way too much cake batter! I would double the recipe, fill the pan only about halfway with the batter and use extra for cupcakes (about 18-20 minutes bake time for the cupcakes). Or you can 1.5x the ingredients, which likely is the better idea. I’m unsure of the bake time for the 9×13 cake.

  17. Sally, Thank you so very much for responding so quickly. I will 1.5 the recipe. I’ll let you know how he liked it. BTW, I saw PUD cupcakes. So the extra batter you could put butter/brown sugar a pineapple then your batter & u hv ur cupcakes! Might make a nice treat for a neighbor – not too much. Thank you again. Hv a great day 🙂

  18. Dear Sally,    Love your recipes.  Have made this pineapple up-side-down several times.  It’s always the 1st request for Sunday School potlucks.  Instead of pineapple rings, I use crushed pineapple.  Easier to cut/serve.

  19. Dear Sally, I wanted to try your “Pineapple Upside-down Cake” as it looks so delicious but I realised that the full recipe did not include eggs. How many eggs do you need for the recipe?  I live in Japan and it’s very hard to get box cake so I need to do it from scratch.   Will appreciate your reply.  Thank you.

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