Description

This easy pineapple upside down cake is a classic dessert made simple using yellow cake mix. With buttery caramelized pineapple slices and sweet cherries on top (or bottom, before flipping!), it’s a showstopper that’s easier than it looks.

Ingredients

Topping:

1/4 cup unsalted butter (melted)
1/2 cup packed light brown sugar
6-7 pineapple rings (canned in juice)
6-7 maraschino cherries (optional, for center of rings)

Cake:

1 box yellow cake mix (15.25 oz)
1 cup reserved pineapple juice (from can)
1/2 cup vegetable oil
3 large eggs

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or a deep 9-inch round cake pan.

Make the topping

Pour melted butter into the bottom of the pan. Sprinkle the brown sugar evenly over the butter. Arrange pineapple rings over the sugar. Place a cherry in the center of each ring.

Mix the cake batter

In a large bowl, combine the cake mix, pineapple juice, oil, and eggs. Beat with a hand mixer on medium speed for 2 minutes until smooth.

Assemble

Gently pour the batter over the pineapple slices and spread evenly.

Bake

Bake for 40–45 minutes (for round pan) or 35–40 minutes (for 9×13) until a toothpick inserted in the center comes out clean.

Flip & cool

Let cake rest for 5–10 minutes. Carefully place a serving plate on top of the cake pan and flip it over. Let it sit for another 5 minutes before lifting off the pan.

Notes

Use juice from the canned pineapples for extra flavor.
Let the cake cool a bit before flipping to help the topping stay in place.

Delicious served warm with whipped cream or vanilla ice cream.