Classic pineapple upside-down cake is one of our family’s favorites—deliciously 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 pineapple upside-down recipe using a yellow cake mix.
Before you begin the recipe, I would like to share some helpful tips.
- Preheat the 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
- Yellowcake mix
- Cake stand
- Pastry brush
Pineapple Upside-Down Cake
- 1 box Yellow cake mix
- 1 Large can of pineapple rings
- 1 can crushed pineapple
- 1 stick butter
- 1 cup brown sugar
- 1 jar maraschino cherries pitted
- Drain a can of pineapple rings, conserving the liquid.
- Drain a can of crushed pineapple.
- Prepare the cake mix according to the directions, except use the conserved pineapple liquid instead of water.
- Heat butter and brown sugar in a medium saucepan until the butter is melted and the mixture is well combined.
- Using a pastry brush, spread the butter and brown sugar mixture in the bottom of the pans.
- Arrange pineapple rings on top of the brown sugar mixture. Use drained crushed pineapple to fill in around the pineapple rings.
- Decorate the pineapple rings with cherries.
- Pour the cake batter gently over the pineapple and cherries.
- I added a little crushed pineapple to the areas between the pineapple rings.
- I like to place 1/8 cup of crushed pineapple into the cake batter after squeezing out all the moisture.
- To ensure the pineapple upside-down cake toppings stay on when you turn it out of the pan I cut a circle of parchment paper to line the bottom of as my first step.
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Classic Deviled Eggs is a comfort food favorite.
Easy Irish Soda Bread is a buttery quick bread recipe.
Spring and Easter Pretzel Bite only take minutes to make.
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I hope you have a safe and healthy spring,