Pineapple Upside Down Cake

Pineapple Upside Down Cake: A Classic Dessert Made Easy

Pineapple upside down cake is one of those desserts that instantly brings back memories of family gatherings, holiday dinners, and summer barbecues. It’s a timeless recipe that’s as visually stunning as it is delicious. Whether you’re serving it as the grand finale to your Thanksgiving feast or simply craving a nostalgic treat, this easy pineapple upside down cake with box cake mix is the perfect go-to. With its golden caramelized pineapple rings and bright maraschino cherries, this dessert is both festive and insanely easy to make.

Choosing the Perfect Pan for Pineapple Upside Down Cake

One of the best things about this recipe is its versatility—you can use almost any pan you have on hand, though I used a Bundt pan for an impressive presentation. The Bundt pan’s curved design allows the caramelized pineapple rings to shine when the cake is inverted, making it a show-stopping dessert for any occasion. However, if you don’t have a Bundt pan, a standard round or rectangular cake pan will work just fine. Just keep in mind that baking times may vary depending on the pan size and material. If you’re ready to add a Bundt pan to your kitchen arsenal, you can get it here on Amazon —it’s a total game-changer for cakes like this!

Ingredients for Pineapple Upside Down Cake with Box Cake Mix

What makes this recipe so easy is the use of a yellow cake mix, which acts as the perfect base for the moist and flavorful cake. Here’s what you’ll need:

• 1 box yellow cake mix
• 1 stick butter, halved and melted
• ¼ cup brown sugar
• 3 eggs
• 20 oz can of crushed pineapple in 100% juice (if you only have tidbits, just blend them for a few seconds)
• 1 can pineapple rings
• 1 small jar of maraschino cherries

With these simple ingredients, you’ll have everything you need to create a cake that looks and tastes like it took hours to make.

Step-by-Step Instructions for Pineapple Upside Down Cake

This cake comes together in just a few easy steps. Here’s how to do it:

*printable recipe card is available at the bottom of this page

Step One: Preheat Your Oven

Set your oven to 350°F

Step Two: Prepare the Pan

Pour half of the melted butter into your Bundt pan (or whatever pan you’re using) and use a brush to evenly coat the bottom and sides. Sprinkle the brown sugar over the butter and mix it gently to distribute.

Step Three: Add the Pineapple and Cherries

Arrange pineapple rings on the bottom of the pan and place a maraschino cherry in the center of each ring. This step is what gives the cake its signature look, so take your time to make it pretty!

Step Four: Make the Batter

In a large mixing bowl, combine the cake mix, eggs, crushed pineapple (including the juice), and the remaining melted butter. Beat on medium speed for one minute, scrape the sides, and then mix on high for another minute.

Step Five: Assemble and Bake

Pour the batter evenly over the pineapple rings and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Step Six: Cool and Invert

Let the cake cool on a wire rack for at least 15 minutes before carefully turning it out onto a serving platter. This is where the magic happens—your caramelized pineapple topping will be perfectly displayed!

Tips for Success

• Use Fresh Ingredients: If you have access to fresh pineapple, you can absolutely use it instead of canned for a slightly more vibrant flavor. Just make sure to slice it thinly to ensure even cooking.
• Don’t Skip the Butter and Brown Sugar: These ingredients form the caramelized layer that makes this cake so special. If you want an extra touch of indulgence, sprinkle a little extra brown sugar over the butter.
• Adjust for Different Pans: If you’re using a different type of pan, start checking for doneness at 30 minutes. Smaller pans or thinner cakes will bake faster than a Bundt pan.