Pineapple Upside-Down Cake

This super moist quick pineapple upside-down cake will be a fast favorite since it is easy and delicious. They will be begging for more.

Course Dessert

Cuisine American

Keyword pineapple upside-down cake, Pineapple upside-down cake recipe, upside-down cake

Prep Time 20

Cook Time 28

Servings slices

Calories 374kcal

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.

Pineapple upside-down cake

This quick pineapple upside-down cake is one of your favorite go-to recipes.

Please note:

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.