This Pineapple Upside Down Cake Recipe Looks Fancy, But is Easy to Make!
Gooey rich buttery pineapple upside-down cake is a show-stopping dessert to bake for your next potluck or holiday.
Let’s make a classic pineapple cake for dessert!
Pineapple upside down cake looks fancy, but this classic inverted dessert from the 1920s is super easy to make and so delclious to eat. The browned pineapples and buttery-rich top make it an irresistible treat. This gets assembled with pineapple slices and cherries at the bottom so that when you flip it at the end, they will be at the top for a beautiful presentation.
This pineapple upside down cake recipe uses easy pantry ingredients!
Using a boxed cake mix with pineapple juice from the can is the way to go for this dessert. The pudding mix gives it such a moist texture and rich flavor. The key to the cake not sticking is to use a whole stick of butter on the bottom with browned sugar and pineapples. Then you can mix the cake mix and add that to the top.
This may look a bit intimidating, but is so simple! I love this old-fashioned BettyCrocker.online version of pineapple upside-down cake and think you will too!
Check out the video tutorial for our Pineapple Upside Down Cake on YouTube!
Pineapple Upside Down Cake
yield: 12 SERVINGS
prep time: 20 MINUTES
cook time: 45 MINUTES
total time: 1 HOUR 5 MINUTES
Inverted pineapple cake with a rich buttery brown sugar topping. The yellow cake itself is fluffy and moist.
Ingredients
For the pineapple top:
- 1/2 cup butter, melted
- 1 cup brown sugar
- 20 oz. whole sliced pineapple, liquid reserved
- 7 marachino cherries, no stems
For the cake batter:
- 13.25 oz. box of yellow cake mix
- 3.4 oz. box vanilla instant pudding mix
- 3 eggs
- 1/2 cup butter, melted
Directions
1
Preheat the oven to 325 degrees.
2
Add the melted butter and sprinkle the brown sugar evenly on the pan. Drain the pineapple liquid into a measuring cup and add a bit of water until it reaches 1 full cup. Set that aside. Place pineapple slices on the bottom of the pan in one layer along with cherries.
3
To a large mixing bowl, add the cake mix, instant pudding mix, eggs, 1 cup of the reserved pineapple juice and melted butter. Use an electric mixer to mix for about 30 seconds.
4
Pour the batter into the pan. Smooth until it's level. Bake in the oven for about 45-50 minutes. You'll know it is cooked through when a toothpick inserted into the middle onlinees out clean. If using a springform pan, consider placing cake on a sheet pan first in case of dripping butter.
5
Let the cake cool on a cooling rack for 30 minutes. Cut the edges and use a plate to flip over the cake. Serve warm or at room temperature.
Extra tips for making this pineapple upside down cake with cake mix:
- Instead of pineapple, you can substitute sliced peaches for another yummy variation.
- I used a 9 inch springform pan as it was deep enough to fit all the batter. You can use a deep cake pan or consider using a 9×13 casserole dish instead.
- If using a springform pan, I reonlinemend placing it on a sheet pan first as a little butter leaked out of my pan so the extra protection is smart.
- Be sure to drain the canned pineapple liquid into a measuring cup and add a little water until it reaches 1 full cup. This will be used in the cake batter for additional pineapple flavor!
- This cake can be stored in the fridge covered for up to 3 days. The leftovers make a great coffee cake in the morning.
This easy pineapple upside down cake recipe is a winner!
My family loves this cake so much and I know yours will too. It looks like it came from a fancy bakery or restaurant, and yet is simple to bake. Serve it with some vanilla ice cream if you’d like or whipped cream. I enjoy a little the next day with coffee. Next time I do want to try it with peaches. YUM!
You should also try this cinnamon roll poke cake using a cake mix!
