Easy Pineapple Upside Down Cake

This version starts with a simple box of white cake mix, so you don’t need to fuss with scratch baking to get perfect results.

The topping bakes right into the bottom of the pan, and when you flip it, you get glossy caramelized pineapple rings with bright red cherries baked right into the cake.

Ingredients You’ll Need

• Butter & Brown Sugar – this is the base for that sticky-sweet, caramelized topping everyone loves.
• Pineapple Rings & Cherries – the classic look. Use 12 slices if possible, with cherries right in the center of each ring. Tip: most 20-ounce cans only have 10 slices, so I always grab two. That way you’ll have enough for full coverage and extra juice if you come up short.
• White Cake Mix – Using preboxed makes this a quick and reliable recipe .
• Eggs, Pineapple Juice, Oil, Vanilla – mix right in with the cake mix as the base.

How to Make Pineapple Upside Down Cake

Prepare the pan. Add butter to your 9×13 pan and let it melt in the oven as it preheats to 350°F.

Tilt to coat the bottom, then sprinkle with brown sugar. Arrange pineapple slices on top and add a cherry into each ring.

Mix the batter. Stir together cake mix, eggs, pineapple juice, oil, and vanilla until smooth. (If you don’t have a full cup of juice, add water to make up the difference.)

Bake. Pour the batter evenly over the pineapple layer. Bake 30–40 minutes, until the cake is golden brown and a toothpick in the center comes out clean.

Flip it. Run a knife around the edges of the cake. Place a platter or cutting board on top, then carefully invert the pan. Lift the pan away and let the cake cool completely before slicing.

Do You Need a Special Pan for upside down cakes?

Nope! I baked this pineapple upside down cake in a 9×13 pan, and it worked perfectly. Some people like to use a bundt pan or a specialty upside down cake pan, but you don’t need anything fancy.

A regular baking dish is just fine, the real secret is how you layer the butter, sugar, pineapple, and batter.

Tips and Variations

• Try different cake mixes. White cake is classic, but yellow cake mix or even pineapple-flavored cake mix makes this even more tropical.
• If you don’t have a serving platter… Don’t stress. I didn’t either. I used parchment paper and a large cutting board, flipped it right out of the pan, and it worked perfectly. The topping stayed in place, and once it cooled, it sliced cleanly. Sometimes, the simplest solutions are the best ones.
• Make it holiday-friendly. This cake is a go-to dessert for Easter, Thanksgiving, and Christmas because it’s simple, feeds a crowd, and always looks festive.
• Small batch option. Halve the recipe and bake it in an 8×8 pan if you don’t need 12 servings.
• Cherry swap. Not into maraschino cherries? Try fresh cherries or raspberries.

If you love retro desserts like pineapple upside down cake, I’ve got a few more that always make an appearance at potlucks and holidays.

Try my Watergate Salad, Strawberry Pretzel Salad, Ambrosia Salad, or Orange Dreamsicle Fruit Salad. They’re simple, nostalgic, and just as crowd-pleasing as this cake.

Storage

Leftover cake keeps best covered in the refrigerator for up to 3 days. You can serve it chilled or let it come to room temperature.

For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Save on Pinterest!

• Make sure to save this recipe! This easy pineapple upside down cake is one of my favorite simple desserts for holidays, potlucks, and family dinners. Pin it now on Pinterest so you’ll have it ready for your next holiday or family gathering!