Easy Pineapple Upside Down Cake
Easy Pineapple Upside Down Cake is so delicious and easy to prepare! I like to serve it for the holidays when my family is over for dinner. I also like to make this dessert during the summertime too for Sunday dinner. It only takes 15 minutes to prepare the cake and then put it in the oven and forget about it for 45 minutes. This easy dessert can be put together in minutes and then you can prepare dinner while it bakes. No one will realize how simple it is to prepare.
This cake is so easy that you only need five ingredients to make it. I usually have all the items on hand in my pantry because they are either stockpile things or staples that I have. Easy Pineapple Upside Down Cake is so good and you will definitely want to try it! My best tip is that you can make it gluten free when you use a gluten free cake mix! My family always thinks I spent so much time when in reality this cake is so easy to make. Perfect for picnics and cookouts too. Be sure to give this easy dessert recipe a try.
When storing this cake cover it and keep it on the counter for best results enjoy it within 2-3 days. We never have any leftovers because it is so good. One of our readers says “This cake is delicious! So simple! Tastes like it took hours to make. Thanks for sharing!”
Easy Pineapple Upside Down Cake
- 1/4 cup butter or margarine
- 1 cup packed brown sugar
- 1 20 oz can pineapple slices in juice, drained, juice reserved
- 1 6 oz jar maraschino cherries without stems, drained
- 1 box yellow cake mix
- 1 TBSP vegetable oil and eggs called for on cake mix box
- Heat oven to 350°F (325°F for dark or nonstick pan).
- In 13x9-inch pan, melt butter in oven.
- Sprinkle brown sugar evenly over butter.
- Arrange pineapple slices on brown sugar, next place a cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup.
- Make cake batter as directed on box, substituting pineapple juice mixture for the water.
- Pour batter over pineapple and cherries.
- Bake 30 minutes or until toothpick inserted in center comes out clean.
- Immediately run knife around side of pan to loosen cake.
- Place heatproof serving plate upside down onto pan; turn plate and pan over.
- Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes.
- Serve warm or cool.
- Store covered in refrigerator.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
This is a great recipe, the only thing I changed was the butter instead of oil in the cake mix. This cake is super fluffy and tasty my family will eat it in a matter of minutes…… here they come look out hahaha LOL
How much butter did you use to replace oil?
Directions seem to be different in your commentary and the actual recipe.
I make this recipe for potlucks, funerals etc oh and my best friend has to get one for every birthday!
I split the cake mix into 2 cakes. Thinner cake is perfect for the pineapple and brown sugar icing. More people seem to like it better. Just took two ( actually one, but I divide one box into two) to my doctors office and the nurses just rant and rave about how I’m their favorite patient etc. Lol awesome recipe. Keep up the great work
I MAKE MINE EXECTLY THE WAY YOU DO. IT TURNS OUT WONDER FUL EVERY TIME. KEEP UP THE GOOD WORK!!!
This cake is delicious! So simple! Tastes like it took hours to make. Thanks for sharing!
So easy and delicious! I make this to take to pot lucks and it’s always a hit.
This is my favorite cake recipe.
Oh what a Super wonderful cake to make!!! I did use a lil extra Brown Sugar on the Bottom of the pan b4 the pineapples!! But it was so good… Before i could even snap a pic of it… My fam already ate 4 pieces from it. And theres only 3 other people here, so that means someone came back twice! SNeAKERz!!!!f
Great recipe! Only adjustment I made was to use 2 cans of crushed pineapple instead of the slices.
Has anyone made cupcakes with this recipe? How would the cooking time change?
Yes, you can. Use the time on the box for baking.
This cake is delicious!! And so easy!! Just confused about storing. First, it says store on counter for 2-3 days then recipe says store in refrigerator.
Will it keep longer refrigerated??
Oh sorry! I always store it on the counter. Not the fridge. I never have many leftovers 🙂
Great recipe for coronavirus stress baking! Easier and quicker than making icing!
Followed baking time on cake mix box for 9X13 glass pan. Only 23-28 minutes. Used 25 minutes. Recipe Says 42-48 minutes; too long!
I am trying this recipe today….the only thing a little confusing is it says to follow box recipe for cake.Then it says less oil up in the ingredients area. I followed my box and it was 1/2 cup oil….I bake alot. I go to Pinterest because it’s so much easier than a book of hand written recipes..!!! So this is just about ready!!! Smells incredible…Have mad pineapple upside down many times before….let’s hope this turns out as well..This is one piece of my Easter Brunch/lunch!!!!
The box calls for 1/3 cup of oil your Recipe says 1 tablespoon of oil so I use 1 tablespoon and not 1/3 cup for the cake mix
I love this Pineapple Upside Down Cake. I like to make it for my Dad. I normally make it gluten free and everyone enjoys it.
Seriously tasty cake. Very sweet though, really needs whipped cream or cool whip. Really, really good!
Can you use fresh pineapple vs canned?
Sure, I don’t see why not. Just be sure ripe.
Can use Splenda brown sugar ?instead of regular brown sugar
Yes you can!