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Pineapple Upside-down cake

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.
4.8 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: pineapple upside-down cake, Pineapple upside-down cake recipe, upside-down cake
Prep Time: 20 minutes
Cook Time: 28 minutes
Servings: 12 slices
Calories: 374kcal


  • 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.


Mixing bowl
Cake pans
Measuring spoons
Mixing spoon
Silicone pastry brush


Pineapple upside-down cake

Pineapple upside-down cake

This quick pineapple upside-down cake is going to be one of your favorites go-to recipes. 
Please note:
  • 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. 


Calories: 374kcal | Carbohydrates: 74g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 387mg | Potassium: 162mg | Fiber: 2g | Sugar: 55g | Vitamin A: 288IU | Vitamin C: 9mg | Calcium: 131mg | Iron: 1mg
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