Quick Pineapple Upside Down Cake
This Quick Pineapple Upside Down Cake is made with boxed yellow cake mix and real pineapple juice for extra flavor. Baked in a 13x9 pan with caramelized brown sugar, pineapple rings, and cherries—it's the perfect easy dessert for any occasion.
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 13x9-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.