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Easy Pineapple Upside-Down Cake

Easy Pineapple Upside-Down Cake
  • Prep 10 min
  • Total 60 min
  • Servings 1
Think of this easy pineapple upside-down cake recipe as the simplified version of an old-fashioned fave. Of course, we made it way easier by scrapping the scratch cake for a super simple yellow cake mix but you won’t know the difference. With deep caramel flavors and bursts of fruit juice, this pineapple upside-down cake hides its quick prep well. Let your cake eaters think it’s homemade though–we won’t tell if you don’t.
By TBSP Susan
Updated December 5, 2019

Ingredients

  • 1/2 cup butter (for topping)
  • 2/3 cup packed brown sugar
  • 9 slices pineapple from 14-ounce can, drained
  • 9 maraschino cherries 9 without stems (optional)
  • 1 Betty Crocker™ Super Moist™ yellow cake mix
  • 1 1/4 cup water (for cake mix)
  • 1/2 cup butter, melted (for cake mix)
  • 3 eggs (for cake mix)
  • Whipped cream for garnish, if desired

Steps

  • 1
    Preheat oven to 350° F. Spray bottom and sides of 9-inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven.
  • 2
    Remove from oven and sprinkle with brown sugar.
  • 3
    Arrange pineapple rings over brown sugar. Place cherry in center of each pineapple ring.
  • 4
    Prepare cake mix with water, 1/2 cup melted butter and eggs according to package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe).
  • 5
    Bake cake at 350° F for 45-50 minutes, until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture drizzles over cake; remove pan. Serve warm. Store cake loosely covered.

  • Pineapple upside-down cake first appeared when canned pineapple became available but the method of creating a luscious caramel-like cake topping has an even longer history.
  • Instead of plain water, use water plus juice from the pineapple can and maraschino cherries jar to add up to the same liquid measurement for the cake batter.
  • The ratio of butter and brown sugar is fairly low, enough to create the rich syrup in the pan, but not so much that the fruit flavor is lost.
  • Skip the brightly colored cherries and replace them with candied or crystallized ginger pieces or a cluster cranberries.
  • The cake needs to be turned out of the pan shortly after it’s removed from the oven or the fruit will stick.
  • Serve with sweetened whipped cream or vanilla ice cream to put this dessert over the top.
  • Yep, there's even an easy gluten free version that starts with a Betty Crocker™ gluten free cake mix.

No nutrition information available for this recipe

  • This updated version of Easy Pineapple Upside-Down Cake shares DNA with its grandma that's made from scratch, except this younger version starts with a Betty Crocker™ cake mix for quick prep so you can make it on the fly. I looked up the buttery retro from-scratch recipe and made it just the same -- except I used a Betty Crocker™ cake mix instead of making the cake part from scratch. OMG. Delish wish on a plate. In-cred-i-ble. You'll be amazed at how easy this new-fashioned version of this old-fashioned fave is. Not kidding. That's it. Easy or what? So, all that's left is to snag some cake-eating buddies and start inhaling this dessert while it's still warm. Plop whipped cream on top, if you'd like. Or not. It's a sweet, soft, caramel-covered delight even on its own.
  • So you like pineapple recipes, huh? Lucky for you, we do too! Try one of these tasty temptations on for size.
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