This easy pineapple upside down cake starts with boxed cake mix and is topped with buttery brown sugar, juicy pineapple rings and sweet maraschino cherries for a classic dessert that everyone will love.
From the recipe collection of Tara Ippolito
There are just some desserts that never go out of style, and pineapple upside down cake is definitely one of them. Between the caramelized brown sugar, juicy pineapple, cherries and cake, every bite tastes like pure nostalgia. The best part? It looks way more impressive than the amount of work that it actually takes to make.
I used to think upside down cakes were way harder to make than they really are. The idea of flipping and entire cake after baking sounded like a disaster waiting to happen. But once I finally tried it, I realized that its actually one of the easiest desserts you can make. Especially when you let the boxed cake mix do most of the work. Now its one of my most favorite desserts to bring to parties, holidays and family get togethers.
Why You'll Love It
- Perfect For Beginners. Even if you've never made an upside down cake before, this recipe is incredibly easy.
- Starts With Cake Mix. A shortcut that saves time while still tasting homemade.
- Moist & Flavorful. Pineapple juice, crushed pineapple, and pudding make every bite soft and delicious.
- Beautiful Presentation. It looks like you spent hours making it, but it's surprisingly simple.
Ingredients
Heres everything you'll need to make this delicious cake. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Melted Butter- Creates a rich caramel layer on the bottom.
- Light Brown Sugar- Melts into the butter to create a sweet, sticky topping.
- Canned Pineapple Rings (keep the juice from the can)- The classic fruit that gives this cake its signature look.
- Canned Crushed Pineapple- Adds extra pineapple flavor and keeps the cake moist
- Maraschino Cherries- The traditional finishing touch.
- Yellow Cake Mix (plus the ingredients to make it)- Keeps this recipe simple without sacrificing flavor.
- Eggs- You'll use the eggs called for in the cake mix plus one more for an extra rich cake.
- French Vanilla Pudding- Makes the cake soft and tender
How To Make It
Heres how to make this amazing cake. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 350°
1. Add melted butter and brown sugar to a 9 x 13” baking dish. Mix the two together and spread them evenly onto the bottom. Drain the pineapple rings from the juice and set it asi
de. 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.
2. Fill in the center of the pineapple rings and any exposed, open areas with a pitted maraschino cherry that’s stems have been removed. 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. Add the crushed pineapple and instant pudding and mix it into the batter until it’s evenly incorporated.
3. Pour the batter into the baking dish on top of the pineapple rings and cherries and spread it out evenly. Place the cake into the center rack of the oven for 40 minutes. 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. Cut into individual pieces, serve warm and enjoy!
Pro Tips
- Save the pineapple juice before draining the can.
- Let the cake cool for about 30 minutes before flipping so the topping has time to set.
- Run a butter knife around the edges before inverting if needed.
- If a pineapple ring sticks to the pan, simply place it back onto the cake while it's still warm.
Variations
- Add chopped pecans or walnuts to the brown sugar layer.
- Try pineapple tidbits instead of rings for a different look.
- Use white cake mix instead of yellow cake mix.
- Add a splash of vanilla extract or rum extract to the batter.
What To Serve This With?
This cake is delicious all by itself, but it's even better served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It's perfect for summer cookouts, Easter, holiday dinners, potlucks, or anytime you're craving an easy old - fashioned dessert.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 4 days. Enjoy slices cold or warm them in the microwave for about 15-20 seconds before serving. This cake also freezes well for up to 2 months.
Pineapple Upside Down Cake Recipe
Ingredients
- 1 Stick Butter, melted
- 1 Cup Light Brown Sugar
- 10 Maraschino Cherries
- 20 Oz Pineapple Rings, save 1 cup of juice from the can
- 1 Box Yellow Cake Mix (plus the ingredients to make it)
- 1 Egg
- 20 Oz Crushed Pineapple, drained
- 3.4 Oz Frensh Vanilla Instant Pudding
Instructions
- Preheat the oven to 350°
- Add melted butter and brown sugar to a 9 x 13” baking dish. Mix the two together and spread them evenly onto the bottom.
- Drain the pineapple rings from the juice and set the juice 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.
- Fill in the center of the pineapple rings and any exposed, open areas with a pitted maraschino cherry that’s stems have been removed.
- In a separate bowl, mix together the boxed cake mix, oil and eggs as directed on the package-do not add the water. Add one extra egg to the batter and replace the water with the pineapple juice that we had saved from earlier.
- Add in ¾ of the can of the crushed pineapple and instant pudding and stir them into the batter until evenly incorporated.
- Pour the batter into the baking dish on top of the pineapple rings and cherries and spread it out evenly.
- Place the cake into the center rack of the oven for 40 minutes.
- 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.
- Cut into individual pieces, serve warm and enjoy!
Video
Other Easy Dessert Recipes
If you like super easy to make dessert recipes like this one, you have to try this Oreo Dump Cake, Key Lime Pie Bars & Chocolate Chip Cookie Delight.
Al Dente Diva says
Ok. Glad you gave it extra time
Umaima says
This time the cake did not set from the center after the 40minute mark. I had to put it for another 10-15minutes
umaima says
This is the third time making it. For some reason, this did not
Dubelia says
K j8k5
Tricia says
Can this be made a day ahead?
Cynthia says
Made this about 5 times love but cook it 50 min
Christina Perez says
Why add the pudding?, what does it do for the cake.