Easy Pineapple Upside Down Cake
This retro dessert is a holiday classic! With buttery brown sugar, pineapple rings, and cherries baked under a fluffy white cake mix, this cake is easy to make but looks like it took hours.
Servings: 12 slices
Calories: 323kcal
Equipment
- 9 x 13 Casserole Dish
- Parchment Paper
- tray or cutting board to flip cake onto
Ingredients
- 1/4 cup butter
- 1 cup brown sugar
- 20 oz sliced Dole pineapple drained but keep juice reserved
- 12 maraschino cherries stems removed
- 15.25 oz white cake mix
- 3 eggs
- 1 cup reserved pineapple juice see note, this comes from your can of slices
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. While oven is heating, add butter to a 9x13 baking pan and place into the cold oven for about five minutes or until butter is melted. Once butter is melted, tip the pan so it spreads evenly across the bottom.
- Sprinkle brown sugar over the melted butter. Arrange pineapple slices on top and place a cherry in the center of each ring.
- In a mixing bowl, combine cake mix, eggs, pineapple juice, oil, and vanilla until smooth. Note: If you don’t have a full cup of juice, add water to make up the difference.
- Pour the batter evenly over the pineapple slices.
- Bake for 30–40 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and run a knife around the edges to loosen the cake. Place a platter or cutting board on top of the pan, then carefully invert the cake. Lift off the pan.
- Let cool completely before slicing and serving.
Notes
- You may want to grab two cans of pineapple, some 20 oz cans only have 10 slices, and you’ll want 12 for full coverage.
- White cake mix is classic, but yellow or pineapple-flavored cake mix works too.
- If you don’t have a large platter, flip the cake onto a parchment-lined cutting board.
Nutrition
Serving: 1slice | Calories: 323kcal