Quick Pineapple Upside Down Cake
This Quick Pineapple Upside Down Cake brings the nostalgic flavor you love with a modern shortcut. Made with a boxed cake mix and a can of pineapple, it’s topped with gooey brown sugar, sweet pineapple rings, and cherries. We swap the water for pineapple juice to make it extra moist and flavorful. Perfect for potlucks, weeknight treats, or when you just need something sweet and simple in a hurry.
Why Pineapple Juice Makes It Better
Swapping water for pineapple juice adds real fruit flavor and natural sweetness. It also makes the crumb more tender and flavorful, complementing the buttery brown sugar topping perfectly. You won’t want to make it any other way!
Optional Add-Ins and Tips
- Add chopped pecans to the brown sugar layer for crunch.
- Use a spice cake mix for a warm, fall-inspired version.
- Serve warm with whipped cream or vanilla bean ice cream.
- To store: Cover and keep at room temp for 2 days or refrigerate for up to 5.
FAQ
Can I use all the juice from the can?
Yes, as long as it equals 1 cup. If it’s slightly short, top it off with water.
Do I still need to grease the pan if I’m using butter?
The melted butter acts as the grease and caramel base, so no extra greasing is needed.
Can I freeze pineapple upside down cake?
Yes! Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months.
Quick Pineapple Upside Down Cake
Ingredients
- 1 box yellow cake mix
- 3 large eggs or as called for on your cake box
- 1/2 cup vegetable oil or as directed
- 1 cup pineapple juice from the canned pineapple, in place of water
- 1 can 20 oz pineapple slices in juice, drained but reserve the juice
- Maraschino cherries optional
- 1/2 cup 1 stick unsalted butter, melted
- 1 cup packed light brown sugar
Instructions
- Set oven to 350°F (or 325°F for a dark/nonstick pan).
- Pour melted butter evenly into the bottom of your greased 13×9-inch pan.
- Sprinkle brown sugar over the butter.
- Arrange pineapple slices in rows.
- Add maraschino cherries to the centers of the slices if using.
- In a large mixing bowl, combine the cake mix, eggs, oil, and 1 cup of reserved pineapple juice instead of water.
- Beat on low for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.
- Gently pour the batter over the arranged fruit and spread evenly.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Loosen the sides with a knife.
- Place a tray or cutting board on top of the cake and carefully flip it over.
- Let it sit for a minute before lifting off the pan slowly.
Notes
Recipe Notes
- Replace the water in your cake mix with 1 cup of pineapple juice for richer flavor and a moister crumb.
- Make sure to drain the pineapple slices just slightly—a little juice helps the topping stay sticky and glossy.
- Let the cake cool for 10 minutes before inverting to help the topping set and release cleanly from the pan.
- This cake is best served slightly warm but can be stored covered at room temperature for 2 days, or refrigerated for 4–5.