Here is my favorite pineapple upside down cake recipe, with a simple box cake mix base, caramelized brown sugar and butter topping, and sweet pineapple rings that create a beautiful presentation when flipped.
This pineapple upside down cake is always a hit at family gatherings and potluck dinners. I love how easy it is to make with just a few ingredients, and the kids get excited every time I flip it over to reveal the golden pineapple on top.
Why You’ll Love This Pineapple Upside Down Cake
- Super easy with box cake mix – No need to measure flour or worry about getting the cake batter perfect – the box mix does all the hard work for you.
- Ready in about an hour – From start to finish, you’ll have this gorgeous cake on the table in just over an hour, making it perfect for last-minute dessert needs.
- Simple pantry ingredients – Most of these items are things you probably already have at home, plus a can of pineapple and some cherries from the store.
- Impressive presentation – The beautiful caramelized pineapple and cherry topping makes this look like you spent hours in the kitchen, but it’s actually quite simple to make.
- Classic comfort dessert – This nostalgic cake brings back memories and always gets compliments at family gatherings or potluck dinners.
What Kind of Cake Mix Should I Use?
Any brand of yellow cake mix will work perfectly for this pineapple upside down cake, so feel free to grab whatever’s on sale or your favorite go-to brand. Yellow cake mix is the classic choice because its mild vanilla flavor pairs beautifully with the sweet pineapple and doesn’t compete with the fruit. If you can’t find yellow cake mix, vanilla or white cake mix will work just as well – they’ll give you nearly the same results. Just make sure you’re using a standard 15.25-ounce box, as the recipe is designed around that specific amount of mix.
Options for Substitutions
This classic cake is pretty forgiving when it comes to swaps, so here are some easy substitutions:
- Yellow cake mix: You can use vanilla, white, or even pineapple cake mix instead. Just avoid chocolate or other strong flavors that might compete with the pineapple.
- Canned pineapple slices: Fresh pineapple works great too – just cut it into rings about ½ inch thick. You can also use pineapple chunks if that’s what you have, though the presentation won’t be as traditional.
- Maraschino cherries: Skip these if you’re not a fan, or try fresh berries like raspberries or blueberries for a different twist. Dried cranberries work nicely too.
- Vegetable oil: Melted butter, canola oil, or even applesauce (use ¼ cup) can replace the vegetable oil. Each will give slightly different texture results.
- Brown sugar: Light or dark brown sugar both work fine. In a pinch, you can use white sugar mixed with 1 tablespoon molasses, though the flavor will be a bit different.
- Butter: Margarine works as a substitute for the melted butter, though real butter gives better flavor for the caramelized topping.
Watch Out for These Mistakes While Baking
The biggest mistake when making pineapple upside down cake is not draining the pineapple slices well enough, which can make your cake soggy and prevent it from releasing cleanly from the pan – pat those slices dry with paper towels and let them sit for a few minutes before arranging them.
Another common error is not letting the brown sugar and butter mixture cool slightly before adding the fruit, as hot butter can cause the pineapple to release even more juice and create a watery mess.
When it’s time to flip the cake, wait only 5-10 minutes after removing it from the oven – if you wait too long, the caramelized topping will harden and stick to the pan, but if you flip too soon, the cake might fall apart.
For the cleanest release, run a knife around the edges of the pan before flipping, and don’t panic if a few pieces of fruit stick to the pan – just gently place them back on top of the cake.
What to Serve With Pineapple Upside Down Cake?
This sweet and fruity cake is pretty perfect on its own, but a scoop of vanilla ice cream on the side makes it even better – especially when the cake is still warm! You could also add a dollop of whipped cream or even some coconut whipped cream to play up those tropical flavors. A hot cup of coffee or tea pairs really nicely with the caramelized pineapple and brown sugar topping. For something a little different, try serving it with a drizzle of caramel sauce or a sprinkle of toasted coconut flakes on top.
Storage Instructions
Store: This pineapple upside down cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. You can also keep it in the fridge for up to a week if you prefer it chilled – I actually love it cold on hot summer days!
Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. The whole cake freezes well too – just wrap it tightly in plastic wrap and aluminum foil before freezing.
Serve: Frozen slices thaw beautifully at room temperature in about 30 minutes, or you can microwave them for 20-30 seconds for a warm treat. If you froze the whole cake, let it thaw overnight in the fridge before serving.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45 minutes |
| Total Time | 60-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3400
- Protein: 28-34 g
- Fat: 110-120 g
- Carbohydrates: 540-560 g
Ingredients
For the fruit topping:
- 1 can pineapple slices (20 oz, juice reserved)
- 1 cup packed brown sugar
- 18 maraschino cherries
- 1/4 cup melted butter (I use unsalted Land O’Lakes butter)
For the cake batter:
- 3 eggs (large, at room temperature)
- 1 cup pineapple juice and water mixture (from reserved pineapple can juice, filled with water as needed)
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup vegetable oil
Step 1: Prepare the Baking Pan
- 1/4 cup melted butter
- 1 cup packed brown sugar
Preheat your oven to 350°F (175°C).
Pour the melted butter into a 9×13-inch baking dish, spreading it evenly to coat the entire bottom.
Sprinkle the packed brown sugar over the butter to create a uniform layer.
Step 2: Arrange the Pineapple and Cherries
- 1 can (20 oz) pineapple slices, juice reserved
- 18 maraschino cherries
Arrange the pineapple slices evenly across the bottom of the prepared pan.
Place one maraschino cherry in the center of each pineapple slice.
This will create the classic upside-down pattern.
Step 3: Make the Cake Batter
- 3 eggs
- 1/2 cup vegetable oil
- 1 box yellow cake mix (15.25 oz)
- 1 cup pineapple juice and water mixture (from reserved pineapple can juice, filled with water as needed)
Pour the reserved pineapple juice from the can into a measuring cup and add water as needed to reach 1 cup of liquid.
In a large mixing bowl, combine the pineapple juice and water mixture, eggs, and vegetable oil.
Beat them together until well blended.
Add the yellow cake mix, mixing until the batter is smooth with no lumps.
I like to mix slowly at first so the batter stays fluffy and light.
Step 4: Assemble and Bake the Cake
- cake batter from Step 3
- pineapple and cherry arrangement from Step 2
Pour the prepared batter over the arranged pineapples and cherries in the baking dish, spreading it gently with a spatula to ensure an even layer.
Bake the cake in the preheated oven for 45 minutes, or until it looks golden brown and starts to pull away from the edges of the pan.
Step 5: Invert, Cool, and Serve
Remove the cake from the oven and immediately run a knife around the edge of the pan to loosen it.
Place a tray or serving platter over the pan and carefully flip it upside down to release the cake.
Make sure to let all those juicy, caramelized bits come out—trust me, that’s the best part!
Let the cake cool for about 15 minutes before slicing and serving.
