Pineapple Upside Down Cake Using Cake Mix

Square shot of a slice of pineapple upside down cake with cake mix on a plate.

5 from 2 votes

Pineapple Upside Down Cake Using Cake Mix

A quick and classic pineapple upside down cake made with boxed yellow cake mix, a buttery brown sugar topping, cherries, and pineapple rings. The pineapple juice in the batter gives it extra tropical flavor, and it flips out perfectly every time.

Course Dessert

Cuisine American

Keyword Classic pineapple upside-down cake, easy pineapple upside down cake, pineapple upside down cake with cake mix, Pineapple upside-down cake variations

Prep Time 10

Cook Time 30

Cooling Time 30

Total Time 1 10

Servings slices

Calories 408kcal

Author Blair Lonergan

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