There’s a reason the Pineapple Upside Down Cake is a timeless classic. It’s vibrant, nostalgic, and has that perfect balance of buttery cake and sticky-sweet fruit. While I love developing complex desserts like my Strawberry Cheesecake, sometimes you need a recipe that is quick, reliable, and impressive. This shortcut version uses a box of cake mix to ensure a moist, fluffy result every single time.
This is the dessert I reach for when I want something that looks like a masterpiece but requires very little effort. Much like my simple Southern-Style Hoe Cake, this recipe focuses on comfort and classic flavors that bring everyone to the table.
Between the caramelized brown sugar and the tropical tang of the pineapple, it’s always a hit with my daughters and I bet it will be with your family, too!
Ingredient Overview
You’ll find the full printable measurements in the recipe card below, but here’s what you’ll need to get started:
Yellow Cake Mix
I recommend a standard yellow or butter cake mix. It provides the perfect golden crumb that complements the fruit.
Pineapple slices
Use canned rings for the most consistent look. Save the syrup from the can!
Maraschino cherries
These are optional, but they provide that iconic pop of color in the center of each ring.
Pantry Staples
You’ll need butter and brown sugar for the glaze, plus eggs and milk (or water) to prepare the batter.
Step-by-Step Preparation
Creating a pineapple upside down cake with cake mix is straightforward if you follow my steps carefully.
Create the Caramel Base
First, melt your butter and whisk it together with the brown sugar. Pour this mixture into the bottom of a greased baking pan. This layer is the “magic” that turns into a gooey caramel glaze during the baking process.
The Signature Layout
Arrange your pineapple slices on top of the sugar mixture. Place a cherry in the center of each ring. I like to tuck a few extra cherries into the gaps for a more decorative finish.
Mix the Batter
In a large bowl, combine your cake mix with eggs and milk. Mix until just combined. Be careful not to overwork the batter, or the cake can become dense.
Lara’s Secret: To really lean into that tropical flavor, swap the milk or water for the reserved pineapple juice from your can. It makes the cake incredibly fragrant.
Bake and Flip
Pour the batter gently over the fruit. Bake at 180°C for about 35 minutes. Once a toothpick comes out clean, remove it from the oven and let it rest for exactly 10 minutes.
To flip, place a large plate over the pan and quickly invert it. The fruit and caramel will now be on top in all their golden glory!
Helpful Tips
- Drain Well: Make sure your pineapple slices are well-drained. If they are too wet, the top of your cake might become soggy.
- The 10-Minute Rule: Don’t flip the cake immediately! Letting it sit for 10 minutes allows the caramel to set slightly so it doesn’t run off the sides.
- Room Temp Eggs: Using room temperature eggs helps the batter incorporate more evenly for a better rise.
Storage and Freezing
- Room Temp: Keep the cake covered on your counter for up to 2 days.
- Fridge: This cake stores beautifully in an airtight container for 3–4 days.
- Freezer: You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw it in the fridge overnight before serving.
Pineapple Upside Down Cake with Cake Mix
Equipment
- 9 inch round baking pan
- Mixing bowl
- Hand mixer or spoon
- Measuring cups
- Spatula
Ingredients
- 1 box yellow cake mix
- 3 eggs
- 1 cup water or milk
- 1 third cup butter
- 1 cup brown sugar
- 1 can pineapple slices
- 1 can Maraschino cherries optional
Instructions
- Preheat your oven to 180 C
- Melt butter in the baking pan
- Sprinkle brown sugar evenly over the melted butter
- Arrange pineapple slices on top of the sugar
- Place cherries in the center of each pineapple slice if using
- In a bowl mix cake mix eggs and water or milk until smooth
- Pour the batter over the pineapple layer
- Bake for 35 minutes or until a toothpick comes out clean
- Let the cake cool for 10 minutes
- Flip the cake onto a plate and serve
Notes
FAQ
Can I use a different cake mix?
Absolutely! While yellow cake is traditional, a white cake mix or even a spice cake mix works wonderfully for a deeper, warmer flavor profile.
How do I stop the cake from sticking?
Even with the butter in the bottom, I always suggest greasing the sides of the pan. If a piece of fruit does stick when you flip it, just gently lift it out and place it back on the cake—no one will ever know!
What if I don’t have maraschino cherries?
You can skip the cherries altogether or replace them with dried cranberries, raspberries, or even slices of kiwi for something more colorful.
Can this recipe be made in advance?
Yes. Making your pineapple upside-down cake with cake mix the night before an event works perfectly. Just keep it covered in the fridge and warm slightly before serving.
