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Easy Pineapple Upside-Down Cake With Cake Mix Recipe

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4 from 25 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 8 servings

Description

This Easy Pineapple Upside-Down Cake is a classic dessert made simple and delicious using a boxed cake mix and canned pineapple. The cake features a buttery brown sugar and pineapple topping caramelized to perfection, topped with maraschino cherries for a colorful finish. The recipe uses pineapple juice to replace water in the cake mix for enhanced flavor, making it a perfect crowd-pleaser for any occasion.

Ingredients

Topping

  • 15.25 ounces yellow or white cake mix
  • 20 ounces canned pineapple slices (reserve the juice)
  • 1 cup brown sugar (light or dark)
  • 1/2 cup (1 stick) butter
  • 12 maraschino cherries (optional)

Batter

  • 3 eggs (according to cake mix instructions)
  • Reserved pineapple juice (to replace water called for in cake mix; top up with water if needed)
  • 1/2 cup oil (as required by the cake mix)

Instructions

  1. Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Place 1 stick of butter in a 9×13-inch baking dish and microwave on the melt setting until fully melted. Use a pastry brush to coat the sides of the baking dish with the melted butter.
  2. Add Sugar and Fruit: Sprinkle 1 cup of brown sugar evenly over the melted butter in the baking dish. Arrange the canned pineapple slices neatly over the brown sugar layer. Place a maraschino cherry in the center of each pineapple ring, if using. Set the prepared dish aside.
  3. Make the Cake Batter: Prepare the cake mix following the package instructions, substituting the water with the reserved pineapple juice for added flavor. If there is not enough pineapple juice, add water to reach the required liquid amount. Stir to combine all ingredients well, including the eggs and oil as per the cake mix directions.
  4. Assemble and Bake: Gently pour the prepared cake batter evenly over the pineapple and cherry layer in the baking dish. Spread the batter gently to cover evenly. Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
  5. Serve: Allow the cake to cool in the pan for 15 to 20 minutes. Place a large serving platter over the top of the pan and carefully invert the cake onto the platter. Tap the pan gently to release the cake, running a butter knife around the edges if it sticks. Slice the cake into 8 even pieces and serve warm or at room temperature.

Notes

  • Using pineapple juice instead of water adds a natural sweetness and enhances the pineapple flavor in the cake.
  • Make sure not to overbake to keep the cake moist and tender.
  • If you do not have maraschino cherries, you can omit them or garnish the cake after baking with fresh cherries or other fruit.
  • Butter on the sides of the pan helps prevent sticking and aids in smooth release when flipping the cake.
  • Letting the cake cool slightly before inverting helps the topping to set and reduces potential breakage.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/easy-pineapple-upside-down-cake-with-cake-mix-recipe/