Pineapple Upside Down Cake with Cake Mix Recipe
This Pineapple Upside Down Cake with Cake Mix is a classic and easy-to-make dessert featuring caramelized brown sugar, juicy pineapple slices, and bright maraschino cherries atop a moist yellow cake. Using a cake mix simplifies the process, while the pineapple juice adds extra flavor and moisture, resulting in a deliciously sweet and colorful treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Topping
- 6 Tablespoons unsalted butter (melted)
- ¾ cup light brown sugar (packed)
- 1 can (20 ounces) pineapple slices in juice
- 1 jar (6 ounces) maraschino cherries without stems (drained and patted dry)
Cake Batter
- 1 box (15.25 ounces) yellow cake mix
- ½ cup vegetable oil
- 3 large eggs
- Reserved pineapple juice plus water to make 1 cup liquid
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Lightly coat a 9×13 inch baking pan with non-stick spray and set it aside.
- Create Brown Sugar Base: Stir together the melted butter and light brown sugar until smooth. Pour this mixture evenly into the bottom of the prepared baking pan, then spread it evenly with a spatula.
- Prepare Pineapple Slices: Drain the pineapple slices, reserving the juice for later. Pat the pineapple slices dry with paper towels to prevent excess moisture.
- Arrange Fruit: Place the pineapple slices on top of the brown sugar mixture in the pan. Set 4 rings down the middle and 2 rings on either side. Place a maraschino cherry in the center of each pineapple ring and also tuck cherries into the gaps between slices.
- Prepare Pineapple Juice Mixture: Add water to the reserved pineapple juice until you have 1 cup of liquid total.
- Mix Cake Batter: Prepare the yellow cake mix according to the package instructions, substituting the pineapple juice mixture for the water. Stir in the vegetable oil and eggs as directed. Pour this batter evenly over the arranged fruit in the pan.
- Bake the Cake: Bake the cake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Invert the Cake: Immediately after baking, run a thin knife or offset spatula around the edges to loosen the cake. Place a heatproof platter over the pan and carefully flip the pan over to release the cake onto the platter. Wait 5 minutes before lifting the pan off to prevent sticking.
- Cool and Serve: Allow the cake to cool for 30 minutes before slicing and serving to let the topping set properly.
Notes
- Using a 9×13 inch baking pan is essential to ensure the cake cooks evenly and the topping fits properly.
- Patting pineapple slices dry prevents the cake from becoming too soggy.
- You can substitute cherries with other fruits if preferred.
- Serve the cake slightly warm or at room temperature for the best texture and flavor.
- For a dairy-free version, use a dairy-free butter substitute and verify the cake mix ingredients.
