Pineapple Upside Down Cake Using Cake Mix
A quick and classic pineapple upside down cake made with boxed yellow cake mix, buttery brown sugar topping, cherries, and pineapple rings.
Servings 8 slices
Calories 408kcal
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 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
• Pat pineapple rings and cherries dry to prevent a soggy cake.
• Use pineapple juice instead of water in the cake mix for stronger flavor.
• Melt the butter in the pan first to help the brown sugar dissolve evenly.
• Spread the brown sugar in an even layer so the fruit does not stick.
• Do not cool the cake too long before flipping. Invert between 5 and 10 minutes.
• Let the inverted pan rest on top of the cake for a minute so the caramel drips down.
• Use a metal 9 by 13 inch pan for best browning.
• Serve warm with whipped cream, ice cream, or caramel sauce.
• Leftovers keep well refrigerated or frozen.
• Use pineapple juice instead of water in the cake mix for stronger flavor.
• Melt the butter in the pan first to help the brown sugar dissolve evenly.
• Spread the brown sugar in an even layer so the fruit does not stick.
• Do not cool the cake too long before flipping. Invert between 5 and 10 minutes.
• Let the inverted pan rest on top of the cake for a minute so the caramel drips down.
• Use a metal 9 by 13 inch pan for best browning.
• Serve warm with whipped cream, ice cream, or caramel sauce.
• Leftovers keep well refrigerated or frozen.
Nutrition
Serving: 1slice of cake | Calories: 408kcal | Carbohydrates: 86g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 15mg | Sodium: 448mg | Potassium: 153mg | Fiber: 2g | Sugar: 63g | Vitamin A: 216IU | Vitamin C: 7mg | Calcium: 154mg | Iron: 2mg