Easy Pineapple Upside-down Cake

Easy and delicious pineapple upside-down cake! The perfect summer snack to enjoy with friends and family.

pineapple upside down cake

One of my favorite desserts to make is this Pineapple Upside-down Cake! I love making showstopper desserts, but they can be a little intimidating – for the baker and for the guests. What I enjoy most is making easy recipes that I know everyone will love!

Pineapple Upside-down cake was very popular back home in Venezuela, so I tend to think of it as a hispanic dessert. Sure there’s the French version Tarte Tatin and the Brazilian Bolo de Ananas, but to me this cake just reminds me of home!

What I love about it is that it comes together in 5 minutes. You can have some fun styling and arranging the pineapples any way you want. I went for a tropical art deco Miami vibe! Traditional Pineapple upside-down cakes also include Maraschino cherries, but I don’t love them (and they also look a little tacky, TBH).

pineapple upside-down cake

I like to serve this cake with fresh whipped cream and a cherry on top. A little honey also works too (but some might feel like it’s too sweet). If you prefer the traditional version, simply add the Maraschino cherries after arranging the pineapples on the pan (Step 3 below).

If you don’t like using cake mixes, here’s a simple white and yellow cake recipe. But I highly recommend a cake mix! I used Betty Crocker white cake mix, but you can opt for a “healthier” cake like this one.

pineapple upside-down cake

That’s it, friends! The perfect snack cake for the summer.

As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!

Happy Baking! x

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pineapple upside down cake

Easy Pineapple Upside-down Cake


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5 from 1 review

Description

Easy and delicious pineapple upside-down cake! The perfect summer snack to enjoy with friends and family.


Ingredients

  • 1 box white cake mix, I used Betty Crocker
  • 2 cans pineapple slices, drained, juice reserved
  • 1 1/4 cup light brown sugar
  • 1/4 cup unsalted butter
  • 3 eggs, or as called for in box
  • 1/3 cup vegetable oil, or as called for in box

Topping:

  • Fresh Whipped Cream
  • Cherries*

Instructions

  1. Preheat the oven to 350F.
  2. In a 13×9 pan, melt butter in the oven. Sprinkle brown sugar over melted butter, and arrange the pineapple slices pressing gently on the sugar.
  3. Follow the instructions on the cake box. Make cake batter using the pineapple juice instead of the amount of water called for in the instructions. I used 1 1/4 cup of the pineapple juice.
  4. Pour batter over pineapples and smooth out the top using an angled spatula.
  5. Bake for 40 minutes (following instructions on box) or until a toothpick inserted in the center comes out clean.
  6. Allow to cool. Run a knife around the edges of the pan before turning over onto a serving plate.
  7. Serve cold. Enjoy!

Notes

*Traditional Pineapple Upside-down Cakes include Maraschino cherries. I prefer without, but if you love them, add right after arranging the pineapple slices on the pan (step 3).

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: dessert
  • Cuisine: Hispanic

Craving more Hispanic inspired recipes? check these out!

pineapple upside down cake

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2 Comments

  1. I found the design and flavor tips to be the prettiest and most delicious of the pineapple upside down cakes
    Thanks to the
    Yoga of cooking company!
    Truly, Al Ferrari

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