Golden, gooey, and bursting with tropical flavor, Pineapple Upside-Down Cake is a retro classic that never goes out of style. With a caramelized brown sugar topping, sweet pineapple rings, and juicy maraschino cherries, this cake is as beautiful as it is delicious. It’s a showstopping dessert that’s surprisingly easy to make with a boxed cake mix and a few pantry staples.
If you’ve loved our Cherry Dump Cake or Easy Fruit Cobbler, this upside-down delight will be a perfect addition to your dessert rotation. Great for holidays, potlucks, or Sunday dinners, it’s a dessert that impresses every time.
What is Pineapple Upside-Down Cake?
Pineapple Upside-Down Cake is a classic cake made by layering pineapple slices and cherries in a caramelized sugar and butter base, then topping with cake batter and baking. Once inverted, the fruit and glaze become a glossy, golden crown. As the saying goes, “the way to a man’s heart is through his stomach,” and this tropical treat is sure to win hearts!
Why You’ll Love This Recipe:
Here’s why this cake deserves a place on your table:
- Eye-catching and delicious: It looks stunning with minimal effort.
- Easy ingredients: Uses a boxed cake mix and canned fruit.
- Sweet and buttery topping: Caramelized goodness in every bite.
A guaranteed crowd-pleaser with nostalgic charm.
How to Make Pineapple Upside-Down Cake
Quick Overview
Layer the fruit and brown sugar in a cake pan, pour the batter over top, bake, and invert—it’s as simple as that.
Ingredients:
- 1/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained (reserve the juice)
- 1 jar (6 oz) maraschino cherries, stems removed, drained
- 1 box Betty Crocker Super Moist yellow cake mix
- Vegetable oil and eggs (as called for on the cake mix box)
Step-by-Step Instructions:
- Preheat Oven & Prepare Pan: Preheat oven to 350°F. Place butter in a 13×9-inch pan and melt in the oven. Once melted, evenly sprinkle brown sugar over the butter.
- Arrange Fruit: Place pineapple slices over the sugar mixture. Press a cherry into the center of each slice and scatter remaining cherries around the pan.
- Mix Cake Batter: Add enough water to the reserved pineapple juice to make 1 cup total liquid. Prepare cake mix according to box instructions, substituting the juice mixture for the water.
- Pour & Bake: Gently pour the batter over the fruit and sugar layer. Bake for 42–48 minutes, or until a toothpick inserted in the center comes out clean.
- Invert the Cake: Immediately run a knife around the edge of the pan to loosen the cake. Place a heatproof serving plate over the cake and quickly invert the pan. Let sit for 5 minutes to allow the topping to drizzle down.
- Cool & Serve: Cool before slicing and serving.
What to Serve with Pineapple Upside-Down Cake
Serve this cake slightly warm or at room temperature. It pairs beautifully with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
Top Tips for a Perfect Cake
- Use a glass baking dish: Helps you see the golden topping as it bakes.
- Don’t overmix the batter: Keeps the cake fluffy.
- Let the pan sit after inverting: Ensures all the topping releases.
- Try different fruit: Mango or peach slices make great variations.
- Add coconut flakes: For a tropical twist, sprinkle on top before serving.
Storing and Reheating Tips
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat individual slices in the microwave for 15–20 seconds.
FAQs
Can I use fresh pineapple? Yes, just slice it thinly and remove the core.
Can I make it ahead of time? Absolutely! It’s even better the next day.
Can I use white or spice cake mix? Yes—both are delicious variations.
Can I make it in a round pan? Yes, just adjust baking time slightly and use a 10-inch round pan.
What if the cake sticks? Let it rest inverted a bit longer and tap the pan gently to release.
Conclusion
Pineapple Upside-Down Cake is a nostalgic, sweetly satisfying dessert that’s as fun to make as it is to serve. With its vibrant fruit topping and buttery caramel glaze, this cake will be the centerpiece of any occasion. Bake one today and bring a touch of sunshine to your dessert table!
Ingredients
- 1/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
- 1 jar (6 oz) maraschino cherries, stems removed, drained
- 1 box Betty Crocker Super Moist yellow cake mix
- Vegetable oil and eggs (as required by cake mix)
Instructions
- Preheat oven to 350°F. Melt butter in a 13x9-inch pan in the oven. Remove and sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices on top of brown sugar. Place cherries in centers of slices and in between as desired.
- Measure reserved juice and add water to equal 1 cup liquid. Prepare cake mix according to box directions, using juice mixture in place of water.
- Gently pour batter over the fruit and sugar layer. Bake for 42–48 minutes or until a toothpick comes out clean.
- Immediately run a knife around pan edges. Invert cake onto a heatproof plate. Let sit 5 minutes before lifting the pan.
- Cool before slicing. Serve warm or at room temperature.
Notes
Use a glass baking dish to monitor browning. Letting the cake rest upside-down helps release the fruit topping cleanly. Try adding coconut flakes before serving for a tropical touch!