Easy Pineapple Upside-Down Cake
This Easy Pineapple Upside-Down Cake is soft and buttery with caramelized pineapple rings and cherries on top. This recipe uses boxed cake mix and is the perfect summer snack to enjoy with friends and family.
If you’re looking to make this recipe from scratch, check out my Grandma’s Pineapple Upside-Down Cake!
One of my favorite desserts to make during the summer is this Easy Pineapple Upside-Down Cake! t’s not just a delicious dessert but also a fun and quick to make– and the best part? It requires minimal effort.
Pineapple Upside-Down cake is very popular back home in Venezuela, so I tend to think of it as a Hispanic dessert. However there’s the French Tarte Tatin, and the Brazilian Bolo de Ananas, but to me this cake just reminds me of home.
Why You’ll Love This Recipe
What I love about it is that it comes together in 5 minutes thanks to box cake mix. You can have some fun styling and arranging the pineapples any way you want. Traditional Pineapple upside-down cakes also include Maraschino cherries, but I serve mine with a dollop of whipped cream and fresh cherries.
About this Recipe
- Taste: Sweet and tangy with a caramelized brown sugar topping.
- Texture: The cake is moist and fluffy, with a gooey topping and chewy bits of pineapple.
- Effort: super easy!
- Time: Less than an hour
Ingredients
- Cake mix: This makes the recipe super simple, but you can use a from-scratch recipe if you prefer.
- Pineapple slices: Canned pineapple is the easiest option, but you can also use fresh pineapple.
- Brown sugar: Creates the delicious caramelized topping.
See recipe card for quantities.
Substitutions:
- Gluten-free: You can easily make this recipe gluten-free by using a gluten-free cake mix.
- No fresh whipped cream? Vanilla ice cream or store-bought whipped cream will work too.
How To Make this Easy Pineapple Upside-Down Cake
This is an easy and quick recipe that comes together in less than an hour. For detailed instructions, please see the recipe card below. Here’s a quick overview:
- Simply melt butter in a pan, sprinkle brown sugar on top, and arrange pineapple slices.
- Then, follow the cake mix instructions, substituting pineapple juice for water.
- Pour the batter over the pineapple and bake until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before flipping it onto a serving plate.
- Serve cold with whipped cream and enjoy!
Tip: Let the cake cool completely before flipping it over. This will prevent the topping from oozing out everywhere.
How to Serve
- Serve this cake with fresh whipped cream and a cherry on top. If you prefer the traditional version, simply add the Maraschino cherries after arranging the pineapples on the pan (Step 1 above).
Storage
This cake is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.
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Easy Pineapple Upside-Down Cake
- Total Time: 50 minutes
- Yield: 8-10 servings
Description
This Easy Pineapple Upside-Down Cake is soft and buttery with caramelized pineapple rings and cherries on top. This recipe uses boxed cake mix and is the perfect summer snack to enjoy with friends and family.
Ingredients
- 1 box white cake mix, I used Betty Crocker
- 3 large eggs, or as called for in package
- 1/3 cup vegetable oil, or as called for in package
- 2 (20 oz) cans pineapple slices, drained, juice reserved
- 1 1/4 cup light brown sugar
- 1/4 cup unsalted butter
Topping:
- Fresh Whipped Cream
- Cherries, fresh or maraschino
Instructions
- Preheat the oven to 350ºF.
- Melt butter in the oven in a 9×13 cake pan. Remove and sprinkle brown sugar over the melted butter. Carefully arrange the pineapple slices pressing gently on the sugar. If adding maraschino cherries, place them in between slices.
- Follow the instructions on the cake mix 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.
- Pour batter over pineapple slices and smooth out the top using an angled spatula or the back of a spoon.
- Bake for 40 minutes as instructed on the box, or until a toothpick inserted in the center comes out clean.
- Once cool, run a knife around the edges of the pan before turning over onto a serving plate.
- Serve with fresh whipped cream and cherries.
Notes
- Storage: store in the refrigerator in an airtight container up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Hispanic
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
Delicious !!!!