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This easy pineapple upside down cake recipe starts with a box of yellow cake mix, making it the perfect quick and simple dessert for any occasion!
Table of Contents
- This Pineapple Upside-Down Cake from a Box is an Old-Fashioned Easy Dessert
- Ingredients for Old Fashioned Pineapple Upside Down Cake
- How to Make a Pineapple Upside Down Cake
- Serving Suggestions
- Preparation and Storage
- Upside Down Pineapple Cake Recipe Variations
- Tips for the Best Pineapple Upside Down Cake Recipe
- Easy Pineapple Upside Down Cake Recipe
This Pineapple Upside-Down Cake from a Box is an Old-Fashioned Easy Dessert
This easy pineapple upside down cake has been a hit for generations! My mom always prepares the dessert from a box of yellow cake mix, which works beautifully, tastes delicious, and keeps the prep time minimal. Here’s our family’s favorite version, which you can enjoy for your next Sunday supper, for a special holiday dessert on Easter or Christmas, or for your next potluck picnic.
What is the point of an upside down cake?
A pineapple upside down cake is a classic American cake, which first became popular when canned pineapple was widely available in stores, starting in the early 20th century. In short, the cake consists of a gooey, buttery, pineapple, maraschino cherry, and brown sugar topping over a vanilla cake. After baking, the cake is inverted (hence the name, “upside down”), revealing the caramelized pineapple top. It’s impressive to look at, but it’s also surprisingly easy to prepare!
How do you get pineapple upside down cake to not stick to the pan?
There are two primary ways in which we prevent the pineapple topping and the cake from sticking to the pan:
- Melting butter in the bottom of the baking dish helps to create the caramelized brown sugar topping, but it also provides a nice, greased surface; and
- Spraying the sides of the pan with some additional nonstick spray (specifically, I like this baking spray) prevents the cake from sticking to the sides.
Ingredients for Old Fashioned Pineapple Upside Down Cake
This is a quick overview of the ingredients that you’ll need for an easy pineapple upside down cake. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Salted butter: melts in the bottom of the pan to prevent the fruit and cake from sticking, and to create the caramelized topping.
- Light brown sugar: combines with the butter to create the caramelized pineapple topping on the cake when it’s inverted.
- Canned pineapple slices: I like this brand. Remember to reserve the juice from the can, which you will use in the cake mix.
- Maraschino cherries: add a flavorful, colorful, decorative touch to the cake topping.
- Box of yellow cake mix: plus the ingredients called for on the package (typically oil and eggs). I like Duncan Hines yellow cake mix, since that’s what my mom always uses, but Betty Crocker, Pillsbury, or other similar brands will work just fine! You can also substitute with white cake mix or vanilla cake mix if that’s what you have available.
Can I use pineapple juice instead of water in a box cake mix?
Yes! In this recipe, you’ll reserve the pineapple juice from the canned pineapple slices to use when preparing the cake batter. Boxed cake mix typically calls for water on the package directions. Here, we add pineapple flavor to the boxed cake mix by replacing the water with pineapple juice. If you don’t have quite as much pineapple juice as you need from the can, simply add extra water until it reaches the correct amount.
For instance, my canned pineapple slices included about ¾ cup of pineapple juice. Since my box of cake mix called for 1 cup of water, I added ¼ cup of water to my pineapple juice in order to reach the 1 cup measurement.
How to Make a Pineapple Upside Down Cake
This easy version of the old-fashioned cake comes together quickly thanks to help from a boxed mix. I’ve included the detailed instructions in the recipe card below, but here’s the short story:
- Melt butter in the bottom of a baking dish.
- Sprinkle with brown sugar, and arrange the pineapple rings and cherries in a single layer on top.
- Prepare the cake batter using an electric mixer according to the package directions, but replace the water with pineapple juice.
- Pour the cake batter mixture over the pineapples and cherries.
- Bake, flip it over, slice, and serve!
Serving Suggestions
This classic pineapple upside-down cake is best served warm, but it’s also great at room temperature. It’s delicious on its own, and even better with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
Preparation and Storage
Covered loosely, this cake will keep at room temperature for about 2 days. To extend the life of your cake, store it in the fridge for up to 1 week.
Wrapped tightly or packaged in an airtight container, the cake will keep in the freezer for up to 3 months. Thaw on the counter at room temperature before slicing and serving.
Upside Down Pineapple Cake Recipe Variations
- I like Duncan Hines yellow cake mix, since that’s what my mom always uses, but Betty Crocker, Pillsbury, or other similar brands will work just fine! You can also substitute with white cake mix or vanilla cake mix if that’s what you have available.
- Bake the cake in a 12-inch cast iron skillet instead of in a 9 x 13-inch baking dish.
- Add cinnamon, nutmeg, or other spices to the cake batter for even more warm, buttery flavor.
- Use fresh pineapple rings instead of the canned variety.
Tips for the Best Pineapple Upside Down Cake Recipe
- In order to prevent the cake from sticking to the pan when you invert it onto a serving tray, it’s best to spritz the sides of the pan with a nonstick spray. This is the brand that I prefer.
- To invert the cake successfully, it’s easiest if you place the cutting board or serving tray on top of the cake pan. Hold the sides together tightly, and then flip quickly!
- Avoid a soggy pineapple upside down cake by patting the pineapple rings and cherries dry with paper towels before arranging them in the pan.
- Let the pan sit on top of the inverted cake for a few minutes before lifting it off. This gives the syrup topping a chance to soak down into the cake.
- Wait about 30 minutes before slicing the cake. It will still be slightly warm, but it won’t fall apart as easily when you cut into it.
More Easy Cake Mix Recipes to Try
Pig Pickin’ Cake {Orange Pineapple Fluff Cake}
40 minutes mins
Coconut Cream Poke Cake
3 hours hrs 40 minutes mins
Lemon Bundt Cake {using Cake Mix!}
2 hours hrs 55 minutes mins
Easy Pineapple Upside Down Cake
Ingredients
- ¼ cup (½ of a stick) salted butter
- 1 cup light brown sugar
- 1 (20 ounce) can pineapple slices, drained and juice reserved
- 1 (10 ounce) jar maraschino cherries, drained
- 1 (15.25 ounce) box yellow cake mix, plus ingredients called for on the package
- Optional: whipped cream, vanilla ice cream, or caramel sauce, for serving
Instructions
- Preheat oven to 350°F. Place the butter in a 9 x 13-inch baking dish. Transfer the baking dish to the oven until the butter melts, about 4 minutes. Spray the sides of the pan with nonstick spray.
- Sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices on top of the brown sugar. Place a cherry in the center of each pineapple slice, and around the edges of the pan.
- Prepare the cake batter according to the package directions; except replace the water with the reserved pineapple juice. If you don’t have enough pineapple juice to total the required amount of water, just add a little bit of water to reach the correct amount.
- Pour the cake batter over the pineapples.
- Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in the pan for about 5 minutes.
- Run a knife along the edge of the pan. Turn the cake upside down onto a tray. Leave the pan on top of the cake for about 1-2 minutes. Carefully lift off the pan.
- Let cool for at least 30 minutes. Slice and serve warm, or cool completely. Top with whipped cream, vanilla ice cream, and/or caramel sauce and extra cherries if desired.
Notes
-
- In order to prevent the cake from sticking to the pan when you invert it onto a serving tray, it’s best to spritz the sides of the pan with a nonstick spray. This is the brand that I prefer.
- Avoid a soggy pineapple upside down cake by patting the pineapple rings and cherries dry with paper towels before arranging them in the pan.
-
- To invert the cake successfully, it’s easiest if you place the cutting board or serving tray on top of the cake pan. Hold the sides together tightly, and then flip quickly!
-
- Let the pan sit on top of the inverted cake for a few minutes before lifting it off. This gives the syrup topping a chance to soak down into the cake.
-
- Wait about 30 minutes before slicing the cake. It will still be slightly warm, but it won’t fall apart as easily when you cut into it.
I have seen pineapple cake mix. I bet that would be amazing too!
Oh, I’ve never seen that. You’re right — I bet it would be great, Sue! Thanks for the tip. 🙂
Looks scrumptious!
Thank you, Johnnie!