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slice of easy pineapple upside-down cake on a plate with a fork taking a bite out of it

Easy Pineapple Upside-Down Cake

This easy pineapple upside-down cake is simple enough for even a novice baker to prepare with success. But it's still completely delicious!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings 12
Author Kelsie

Ingredients

  • 1/4 cup unsalted butter melted
  • 1 cup packed light brown sugar
  • 1 20-ounce can pineapple rings
  • 19 or 20 maraschino cherries
  • 1 15.25-ounce box white or yellow cake mix*
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 teaspoon vanilla
  • whipped cream for serving if desired

Instructions

  1. Preheat the oven to 350 degrees (or 325 if you’re using a dark pan).
  2. Pour the melted butter into the bottom of a 13-by-9-inch baking pan. Sprinkle the brown sugar over the butter in an even layer.
  3. Drain the pineapple rings, reserving the juice for the cake. Arrange the pineapple over the brown sugar and place a cherry in the center of each pineapple slice. Arrange additional cherries around the slices; lightly press the cherries and pineapple into the brown sugar.
  4. Measure out 1 cup of the reserved pineapple juice (if you don’t have enough add a little water). Combine the juice, cake mix, vegetable oil, eggs, and vanilla (if using) in a large mixing bowl and beat with an electric mixer set to medium speed for 2 minutes, until batter is smooth.
  5. Pour the batter into the pan and gently smooth the top. Tap the pan on the counter a couple of times to eliminate air bubbles, then bake 38 to 44 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and quickly run a knife around the edge of the pan.
  6. Place a large serving platter or cutting board on top of the pan and flip them both over. Let the cake pan sit on the platter/cutting board for 5 minutes, then carefully remove. Cool cake for 30 minutes, then serve (topped with whipped cream if desired).
  7. Cake will last loosely covered in the fridge for up to 2 days.

Recipe Notes

*I used Betty Crocker yellow cake mix.

If you forgot to reserve the juice from your can of pineapple (or if you don't have enough juice) you can substitute water.