Pineapple Upside Down Cake

Why This Easy Pineapple Upside Down Cake Recipe Works

• Cake mix as a shortcut. A boxed vanilla cake mix cuts the ingredients list in half. This cake is ready in under an hour, and most of that is oven time.
• Easy on the eyes (and taste buds). The tropical flavors are always a crowd-pleaser. And those gorgeous, caramelized pineapple rings and pops of maraschino cherries on top make for a unique, fun dessert.
• Any occasion. I love making an upside-down cake for occasions like Easter and Mother’s Day, or just because. It’s so easy and comes out great, with a few tips to make it perfect, which I share below.

Ingredients You’ll Need to Make This Cake

Here are the ingredients we’ll need to round up for this oh-so-delicious pineapple upside-down cake recipe. Scroll to the recipe card for the printable recipe with exact measurements.

• Cake Mix – I like to use Duncan Hines Yellow Cake Mix, but you can use whatever vanilla cake mix you like.
• Pineapple – Canned pineapple rings are juiciest and will caramelize the best. Plus, I like to add the leftover juice to the cake batter.
• Pineapple Juice – Infuses the cake with sweet pineapple flavor. You can use fresh pineapple juice or the juice leftover from the canned pineapple.
• Vegetable Oil – To add moisture to the cake batter. Any neutral-flavored cooking oil works here, such as canola or sunflower oil.
• Eggs – To thicken and add moisture to the cake. The eggs are easiest to combine with the batter when they’re at room temperature.
• Vanilla – Make sure to use real vanilla extract or equal parts vanilla paste.
• Butter – Melt this before adding it to the cake batter. While the oil (above) adds moisture, butter adds richness and flavor.
• Brown Sugar – To caramelize the pineapple slices with. You can also use white granulated sugar.
• Maraschino Cherries – Optional, but the traditional garnish that adds a pop of vibrant color to the top of the cake.

How to Make Pineapple Upside Down Cake

An upside-down cake is baked upside down, and inverted afterward (hence the name!). So, you’ll assemble the cake in reverse. Making this pineapple upside-down cake with cake mix means less measuring, so the batter comes together quickly. Here’s how to prepare a perfect upside-down cake, step-by-step.

• Prepare for baking. While the oven preheats to 350ºF, melt the butter and pour it into a 9×13-inch pan. You can also add cubed butter to the pan and place it in the preheating oven for a few minutes, until the butter is melted. Afterward, sprinkle the brown sugar over the melted butter, spreading it evenly.

• Add the pineapple slices. Next, arrange pineapple slices over the brown sugar in rows. Add 1 cherry in the middle of each pineapple slice.

• Mix the cake batter. Now, combine the cake mix, pineapple juice, oil, eggs, and vanilla. Beat on medium speed for about 2 minutes.

• Assemble and bake. Then, pour the cake batter into the pan over the pineapple. Bake for 30-45 minutes or until a toothpick comes out clean. Afterward, let the cake rest in the pan and cool off a little. Finally, you’re ready to flip the cake! See below.

How to Invert an Upside Down Cake

When your cake is baked, all that’s left to do is flip it so the pineapple is on top. Don’t wait until the cake is completely cooled to do this, as it may stick. Instead, after 15-20 minutes of resting in the pan, place a serving platter or cutting board over the cake. Hold tight, and invert the cake onto the platter. Then, slowly release the cake from the pan. Voila! If your cake sticks a little, lightly tap the pan before you lift it to loosen the pineapple.

Baking Tips

• Use room-temperature ingredients. All ingredients should be at room temperature, but specifically, make sure the eggs are at room temperature. This will ensure that your cake batter comes together and bakes properly and evenly.
• Don’t grease the pan. You’re going to be adding a layer of melted butter before layering the pineapples, so no need to add more grease!
• Dry the fruit off a little. Before baking, pat dry the pineapple slices and maraschino cherries with a paper towel. This will remove extra moisture that could prevent the fruit from adhering to/settling into the cake batter.
• Let the cake cool before you flip it. Wait up to 20 minutes to flip the cake. This way, the cake is cool enough handle, and won’t fall apart once it releases from the pan.

How to Store

• Refrigerate. This pineapple upside-down cake should be stored in the fridge in an airtight container for 3-4 days.
• Warm it up. To warm up slices before serving, pop the cake back in the oven at 350ºF and bake until warmed through.
• Freeze. This cake freezes well. Store any leftovers in airtight containers and freeze for 1-2 months. Thaw overnight in the fridge before reheating, and enjoy!

More Easy Cake Recipes

• Chocolate Cake
• Classic Pound Cake
• Coca Cola Cake
• Pineapple Cake
• Texas Sheet Cake
• Coconut Poke Cake