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pineapple upside down cake

Easy Pineapple Upside-down Cake

  • Author: Rosana | Yoga of Cooking
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 1 cake 1x
  • Category: dessert
  • Cuisine: Hispanic


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


Units Scale
  • 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


  • Fresh Whipped Cream
  • Cherries*


  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!


*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).

Keywords: upside down pineapple cake