Pineapple Upside Down Cake with Cake Mix
Make a nostalgic and crowd-pleasing pineapple upside down cake with cake mix in just a few simple steps. This easy recipe delivers moist cake, caramelized pineapple topping, and classic flavor with minimal effort , perfect for weeknight treats or special occasions.
Equipment
- 9-inch round cake pan
- Mixing bowl
- Electric mixer or whisk
- Spatula
- Cooling rack
- Measuring cups
- Toothpick or cake tester
- Serving plate for flipping
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup pineapple juice from canned pineapple, or water if needed
- 1/4 cup unsalted butter melted
- 1/2 cup packed brown sugar
- 8 to 10 canned pineapple rings drained
- 8 to 10 maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan generously with butter or nonstick spray.
- Pour melted butter evenly into the bottom of the pan.
- Sprinkle brown sugar over the melted butter to create a base layer.
- Arrange the pineapple slices on top of the sugar.
- Place one maraschino cherry in the center of each pineapple ring.
- In a mixing bowl, combine cake mix, eggs, oil, and pineapple juice.
- Mix until just combined and smooth, avoiding overmixing.
- Carefully pour the batter over the arranged fruit, spreading evenly.
- Bake on the center rack for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for 10 to 15 minutes.
- Place a serving plate over the pan and flip the cake confidently to release it.
- Let cool slightly before slicing and serving warm.
Notes
Let the pineapple rings drain well to prevent sogginess.
Use pineapple juice instead of water in the cake mix for extra flavor.
Don’t skip the resting time before flipping the cake.
Room temperature ingredients help with even mixing.