Classic pineapple upside-down cake is one of our family’s favorites. Delicious moist fruity pineapple and cherries cake. Just a few simple ingredients and a yellow cake mix make this a quick and easy cake. Topped with ooey gooey brown sugared caramel pineapple goodness it just could not be any more delicious.
Pineapple cake is always a delicious treat, especially for spring dinners. I like to serve it on Easter after a meal of ham, deviled eggs, Irish Soda Bread and roasted Brussel sprouts.
I have made this cake for birthdays and served it with whipped cream and ice cream and a cherry on top. It has fruit instead of sugary icing.
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Pineapple Upside-Down Cake Recipe
Whenever I serve my pineapple upside cake I get recipe requests. So I wanted to share with you the best ever pineapple upside-down recipe using a yellow cake mix.
Before you begin the recipe I would like to share some helpful tips.
- Preheat oven while preparing the cake batter.
- When baking upside-down cakes. Cut a parchment liner to fit your pan to ensure your cake turns out of the pan neatly.
- Use the pineapple juices from the canned pineapple to replace the water in the cake mix.
- Squeeze out the moisture from 1/8 cup canned crushed pineapple to fill in around the pineapple rings and maraschino cherries.
- Bake according to your baking dish size.
- Use a toothpick inserted in the center if it comes out clean it is finished baking.
- Cool on a wire rack for 15 minutes before turning the cake out of the pan.
- Mixing bowl
- Measuring cups and spoons
- Cake pan
- Parchment paper
- Yellow cake mix
- Cake stand
- Pastry brush
Pineapple Upside-Down Cake
- 1 box Yellow cake mix
- 1 Large can pineapple rings
- 1 can crushed pineapple
- 1 stick butter
- 1 cup brown sugar
- 1 jar maraschino cherries pitted
- Drain can of pineapple rings conserving the liquid.
- Drain can of crushed pineapple.
- Prepare the cake mix according to directions substituting the water.
- Heat butter and brown sugar in a medium saucepan until butter is melted and the mixture well combined.
- Using a pastry brush spread butter and brown sugar mixture in the bottom of pans.
- Arrange pineapple rings on top of the brown sugar mixture.
- Decorate the pineapple rings with cherries.
- Pour the cake batter gently over the pineapple and cherries.
- I add a little crushed pineapple to the areas between the pineapple rings.
- I like to place 1/8 cup of the crushed pineapple into the cake batter after squeezing out all the moisture.
- To ensure the pineapple upside-down cake toppings stays on when you turn it out of the pan I cut a circle of parchment paper to line the bottom of the pan as my first step.
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I have loved cooking since I was a little girl. My sister, Kathy, and I enjoyed baking and frosting cakes by ourselves while we were in elementary school. When we were finished we cleaned the kitchen and put everything back in its place. By the age of eleven, we were cooking the entire dinner.
You might also enjoy these quick recipes:
Classic Deviled Eggs is a comfort food favorite.
Easy Irish Soda Bread is a buttery quick bread recipe.
Spring and Easter Pretzel Bites only take minutes to make.
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I hope you have a safe and healthy spring,