Pineapple upside down cake is a classic dessert made using boxed cake mix, pineapple rings and maraschino cherries baked in a buttery, brown sugar topping.

Pineapple Upside Down Cake

From the recipe collection of Tara Ippolito

This pineapple upside down cake is a recipe that I know you’ll be making over and over again.

It’s easy to make, absolutely delicious and incredibly impressive, too.

These kinds of upside down cakes always used to intimidated me.

I’m not a great baker, so just the thought of having to flip something over after successfully baking it used to scare me half to death.

I saw a similar recipe to this one online a couple of years ago done in a baking dish instead of a bundt pan.

For some reason, that alleviated some of my concerns and I decided to give it a go.

I couldn’t have been more happy that I did! The cake itself was super easy to put together. Using a boxed cake mix cut out a bunch of steps, too.

Once the cake was baked and cooled, flipping it over was actually really fun instead of frightening.

I made this for a family party and got so many compliments on it. The cake was a huge hit!

This is the perfect recipe to make for any party, holiday, or get together. It’s also easy enough to put together as an after dinner treat at home.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

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Pineapple Upside Down Cake Variations

I like this pineapple cake made just the way it is but here are some ways to change it up if you’d like to.

• Cake Mix- Either use any brand of boxed Pineapple Supreme or Yellow cake mix.
• Pudding- Vanilla or French Vanilla instant pudding would both be ok to use here.

Other Easy Fruity Desserts

If you like super easy to make and fruity desserts like this one, here are some others that I know you’ll love, too.

• Cherry Coke Poke Cake
• Strawberry Tres Leches Poke Cake
• Chocolate Raspberry Coffee Cake
• Blueberry Cheesecake Dump Cake

Pineapple Upside Down Cake Ingredients

• Melted Butter
• Light Brown Sugar
• Canned Pineapple Rings (keep the juice from the can)
• Canned Crushed Pineapple (drained)
• Maraschino Cherries
• Yellow Cake Mix (plus the ingredients to make it)
• Eggs
• French Vanilla Pudding

Instructions

Preheat the oven to 350°

First, add melted butter and brown sugar to a 9 x 13” baking dish.

Now, mix the two together and spread them evenly onto the bottom.

Then, drain the pineapple rings from the juice and set it aside. We’ll be using the juice later so be sure to keep it! Place the pineapples rings side by side into the baking dish. Feel free to cut the rings in half to make them fit evenly onto the edges if needed.

Then, fill in the center of the pineapple rings and any exposed, open areas with a pitted maraschino cherry that’s stems have been removed.

Now, in a separate bowl, mix together the boxed cake mix, oil and eggs as directed on the package. Add one extra egg then the directions call for and replace the water with that pineapple juice that we had saved from earlier.

Next, add the crushed pineapple and instant pudding.

Now, mix it into the batter until it’s evenly incorporated.

Then, pour the batter into the baking dish on top of the pineapple rings and cherries and spread it out evenly.

Next, place the cake into the center rack of the oven for 40 minutes.

Now, let the cake cool for at least 30 minutes, upside down. Do not flip it over yet.

When the 30 minutes has passed, carefully flip the cake over onto a parchment paper lined surface.

Finally, cut into individual pieces, serve warm and enjoy!