This easy pineapple upside down cake uses boxed cake mix, pineapple slices, and brown sugar to create a classic, nostalgic dessert with almost no effort. My mom has been making this version for years, and it turns out beautifully every single time. The cake bakes up tender and buttery, with a glossy caramel topping and plenty of tropical flavor from the pineapple juice in the batter.
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Before You Get Started
A few tips that make a real difference with this cake:
- Pat the pineapple rings and cherries dry before placing them in the pan. Extra moisture is the most common cause of a soggy cake and a thin, watery topping.
- Replace the water in the cake mix with the reserved pineapple juice from the can. This gives the cake a richer, more tropical flavor than water alone.
- Use a metal 9 x 13-inch pan for the most even browning and the best caramel layer. Glass and ceramic pans don’t conduct heat the same way and can cause uneven results.
- Don’t wait too long to flip. The best window is 5 to 10 minutes after baking. If you wait longer, the caramel hardens and the topping will stick. You’ll know it’s ready when the edges are pulling slightly from the pan and it’s still warm.
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How to Make Pineapple Upside Down Cake with Cake Mix
This cake comes together quickly with just a few pantry staples. You’ll find the full recipe in the card below, but here’s how it all works.
Step 1: Melt the Butter and Add the Brown Sugar
Place the butter in your baking dish and slide it into the oven while it preheats.
As soon as the butter melts, pull it out and sprinkle the brown sugar evenly over the bottom.
Tilt the pan to make sure the butter coats the entire surface. This layer becomes the syrupy caramel that makes pineapple upside down cake so irresistible.
⇢ Spread the sugar edge to edge. If it’s patchy, the fruit won’t release cleanly and you’ll have bare spots on the finished cake.
Step 2: Arrange the Pineapple and Cherries
Pat the pineapple slices and cherries dry with paper towels, then lay the rings in a single layer over the brown sugar. Nestle a cherry into the center of each ring, and scatter extra cherries in the gaps if you like.
⇢ Dry the fruit thoroughly. This is the easiest way to prevent a soggy cake. Excess moisture keeps the topping from caramelizing and can make the cake layer wet on the bottom.
Step 3: Mix the Cake Batter
Prepare the cake batter according to the package directions, but use the reserved pineapple juice instead of the water.
Most 20-ounce cans of pineapple yield about ¾ cup of juice. If your cake mix calls for 1 cup of water, just add ¼ cup of water to the pineapple juice to reach the full amount.
⇢ Don’t toss the juice. It’s the secret to this cake’s tropical flavor. If you accidentally drain it, a splash of store-bought pineapple juice works too.
Step 4: Pour the Batter Over the Fruit
Gently spoon or pour the batter over the pineapple layer. It will spread on its own as it bakes, so try not to disturb the fruit arrangement underneath.
A gentle tap on the counter can help level the batter if needed.
Step 5: Bake the Cake
Bake at 350°F until the top is golden and a toothpick inserted in the center comes out clean, typically 25 to 30 minutes. The edges will look slightly browned and may be pulling away from the sides of the pan.
⇢ Check early if your oven runs hot. Start looking at the 22-minute mark to avoid overbaking, which can dry out the cake and make the caramel layer too dark.
Step 6: Cool Briefly and Flip
Let the cake rest in the pan for about 5 minutes after baking. You want the caramel to be soft and fluid, not set and hardened. Run a thin knife along all four sides of the pan to loosen the edges.
Place your serving platter face-down on top of the pan, hold both firmly, and flip with confidence. Leave the pan sitting on top of the cake for 1 to 2 minutes so the caramel drips down and settles onto the surface. Then lift the pan straight up.
If a pineapple ring or cherry stays behind in the pan, just use a spatula to scoop it up and press it back into place while the caramel is still warm. Nobody will know!
⇢ Flip between 5 and 10 minutes. Too early and the cake may crack; too late and the topping cements to the pan. This is the single most important step for a clean release.
Choosing the Right Pan
A metal 9 x 13-inch baking pan is the best choice for this recipe. It conducts heat evenly, produces the best browning on the caramel layer, and releases the cake cleanly.
That said, you can adjust the pan based on what you have:
- Large round pan (10-inch or 12-inch): Works well. You may not fit all 8 pineapple slices, so arrange what fits in a single layer. Reduce bake time by a few minutes and check early.
- Cast iron skillet (10-inch or 12-inch): A great option that gives you beautiful browning. Melt the butter directly in the skillet on the stovetop, add the brown sugar, then arrange the fruit and pour the batter on top.
- Muffin tin: For mini upside down cakes, spoon a little butter and brown sugar into each cup, add a pineapple chunk or half-ring and a cherry, then top with batter. Reduce bake time to about 15 to 20 minutes.
⇢ Avoid glass or ceramic baking dishes for this recipe. They don’t conduct heat as well as metal, which can result in uneven caramelization and make flipping trickier.
An 8-inch or 9-inch round cake pan is generally too small for a full box of cake mix, so be careful not to overfill if you go that route. You will likely need 2 of these smaller round pans.
Variations
This cake is delicious as-is, but here are a few easy ways to change it up:
- Tropical twist: Sprinkle shredded coconut over the brown sugar layer before adding the pineapple rings.
- Rum extract: Add a splash (about ½ teaspoon) to the cake batter for a subtle, grown-up flavor.
- Crushed pineapple: Swap the rings for crushed pineapple if you want a more even fruit layer. This also works well in round pans or muffin tins where rings don’t fit neatly.
- Pineapple tidbits with pecans: One reader uses tidbits and chopped pecans for a potluck-friendly version that’s easier to cut into neat squares.
- Different cake mix flavors: Yellow cake mix is the classic, but white cake mix gives a lighter flavor, butter cake mix adds richness, and pineapple cake mix (if you can find it) doubles down on the tropical taste.
Serve slices warm with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.
Thanks for the pineapple upside down cake from a box mix. Didn’t have time to make from scratch so this was awesome and a time saver
– Cher
Storage and Freezing
This cake is best served the day it’s made, while the caramel is still soft and glossy. But it keeps well if you have leftovers.
At room temperature: Cover loosely and store for 1 to 2 days. The caramel may firm up a bit, but the cake will still taste great.
In the refrigerator: Wrap tightly or transfer to an airtight container. Leftovers will keep for up to 4 days. Let slices come to room temperature before serving, or warm them briefly in the microwave or a low oven (300°F for about 10 minutes).
Freezing: Wrap individual slices tightly in plastic wrap, then place in a freezer bag. They’ll keep for up to 2 months. Thaw in the refrigerator overnight and reheat gently before serving.
For potlucks or gatherings: Bake the cake about an hour before you plan to serve it, flip it, and keep it loosely covered at room temperature. It’s wonderful served slightly warm or at room temperature.
Frequently Asked Questions
What is the best cake mix for pineapple upside down cake?
Yellow cake mix is the most popular choice and gives you that classic, buttery flavor. White cake mix works well for a lighter taste, and butter cake mix adds extra richness. If you can find a pineapple-flavored cake mix, it’s a fun way to boost the tropical flavor even more. Any standard 15.25-ounce box will work with this recipe.
How long should I let the cake cool before flipping?
About 5 minutes, but no more than 10. You want the caramel to still be warm and fluid so it releases from the pan. If you wait too long, the sugar hardens and the topping will stick.
Why is my pineapple upside down cake soggy?
The most common cause is not drying the pineapple slices and cherries before placing them in the pan. The excess moisture steams during baking and prevents the caramel from setting properly. Another cause is adding too much pineapple juice to the batter. Stick to the amount your cake mix calls for.
Why did my fruit stick to the pan?
The butter and brown sugar layer may not have covered the entire bottom of the pan, or the cake cooled too long before flipping. Make sure the brown sugar is spread edge to edge and that you flip within 5 to 10 minutes. Spraying the sides of the pan with nonstick spray also helps.
Why did my cake fall apart when flipping?
Timing is usually the issue. If you flip too early (before 5 minutes), the cake hasn’t set enough to hold together. If you flip too late (past 10 minutes), the caramel hardens and pulls the cake apart when you lift the pan. Place the platter firmly on top, hold both sides, and flip in one confident motion.
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Pineapple Upside Down Cake Using Cake Mix
Equipment
- 9 x 13-Inch Baking Dish
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 metal baking pan. Transfer the pan to the oven until the butter melts, about 4 minutes. Tilt the pan so that the butter evenly coats the bottom. Spray the sides of the pan with nonstick spray.
- Sprinkle the brown sugar evenly over the melted butter, making sure it covers the entire surface.
- Arrange 8 pineapple slices on top of the brown sugar. Place a cherry in the center of each pineapple slice. Scatter extra cherries in the gaps between the rings if desired.
- Prepare the cake batter according to the package directions, but 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. For instance, most cans contain about ¾ cup of juice, so add an extra ¼ cup of water to equal the 1 cup called for on the box.
- Pour the cake batter gently over the pineapple layer. Try not to disturb the fruit arrangement.
- Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The edges will be slightly browned and may be pulling away from the pan.
- Let the cake cool in the pan for about 5 minutes (no longer than 10). Run a knife along all four edges of the pan. Place a serving platter face-down over the pan, hold both firmly, and flip. Leave the pan on top for 1 to 2 minutes so the caramel settles, then carefully lift straight up.
- 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 if desired.
Notes
- Pat pineapple rings and cherries dry before using. This prevents a soggy cake and a thin topping.
- Use the reserved pineapple juice instead of water in the cake mix for richer flavor.
- Melt the butter in the pan first so the brown sugar dissolves evenly.
- Spread the brown sugar in an even layer across the entire bottom of the pan so the fruit doesn’t stick.
- Flip between 5 and 10 minutes after baking. Don’t wait longer or the caramel will harden.
- Leave the inverted pan on top of the cake for 1 to 2 minutes so the caramel drips down onto the surface.
- Use a metal 9 x 13-inch pan for best browning. A 10-inch or 12-inch cast iron skillet also works well. Avoid glass or ceramic pans for this recipe.
- Yellow cake mix is classic, but white, butter, or pineapple cake mix all work.
- For a tropical twist, sprinkle shredded coconut over the brown sugar before arranging the pineapple.
- Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
- Store leftovers at room temperature for 1 to 2 days, or refrigerate for up to 4 days. Freeze slices for up to 2 months.
- Reheat in a low oven (300°F) or microwave until warmed through.
Nutrition
Originally published in February, 2023, this post was updated in March, 2026.
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!
I’ve made this recipe before & like, as for 9×13 pan. I recently made it using a boxed butter cake mix & their directions, substituting juice from canned pineapple for the water amount. This time, to make it easier to cut (made for a potluck dessert), used pineapple tidbits & chopped pecans & halved cherries. Lots of compliments.
Thank you for the feedback, Jaye! We’ll have to try that out.
Tks for the pineapple upside down cake from a box mix. Didn’t have time to make from scratch so this was awesome and a time saver
We’re so glad it turned out well for you, Cher! Thank you for trying it out and taking the time to leave a review.
Hello. Was wondering if I could make the batter a day or two ahead?
Hi Nicole,
We don’t recommend it, but you can store the cake at room temperature for 1-2 days.
I’ve never made a pineapple upside down cake before, but you made it look so easy I had to give it a try. It turned out, absolutely gorgeous!
I used a 10 inch stab skillet and ended up baking it about 45 minutes than the suggested 25 to 30 minutes, but other than that, I followed the recipe exactly and it came out perfectly.
Thank you for another wonderful recipe!
Yay! So glad that it worked well for you, Patti! Thanks for letting me know. 🙂