Super Easy Pineapple Upside Down Cake
Indulge in a slice of nostalgia with this Super Easy Pineapple Upside Down Cake—your go-to dessert for a quick, classic treat! This crowd-pleasing recipe combines the rich, buttery caramelization of brown sugar with naturally sweet pineapple rings and jewel-like maraschino cherries, all topped with a moist, flavorful yellow cake. With only 15 minutes of prep time, this recipe substitutes pineapple juice for water in the cake batter to infuse even more tropical flavor. Perfect for beginners and seasoned bakers alike, this quick-bake delight easily flips into a stunning centerpiece. Serve it warm or at room temperature, and watch your guests savor every bite of this retro classic!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 0.5 cup brown sugar
- 1 can pineapple rings (canned, in juice)
- 8 pieces maraschino cherries
- 1 box yellow cake mix
- 3 large eggs
- 0.33 cup vegetable oil
- 1 cup pineapple juice (reserved from canned pineapple)
- 0.25 cup water
Instructions
Preheat your oven to 350°F (175°C).
Place 4 tablespoons of unsalted butter in a 9-inch round cake pan and melt it in the oven for 2-3 minutes. Swirl to coat the bottom evenly.
Sprinkle 1/2 cup of brown sugar evenly over the melted butter.
Arrange the pineapple rings on top of the brown sugar in a single layer. Place a maraschino cherry in the center of each pineapple ring.
In a large mixing bowl, prepare the yellow cake mix according to package instructions, substituting 1 cup of pineapple juice and 1/4 cup of water for the liquid ingredients called for in the recipe.
Add 3 large eggs and 1/3 cup of vegetable oil to the cake mix batter and stir until well combined.
Pour the batter carefully over the pineapple and cherry layer in the cake pan, spreading it evenly.
Place the pan in the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Run a knife around the edges of the cake to loosen it from the sides of the pan. Place a serving plate or cake stand upside down over the pan and quickly invert the cake onto the plate.
Let the cake cool for an additional 10-15 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 47.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
