Pineapple Upside Down Cake Recipe With Cake Mix (Moist Every Time)
This pineapple upside-down cake recipe features sliced pineapple rings, maraschino cherries, brown sugar, and butter on top of a fresh boxed cake mix. The cake is a little messy and does not rise much, but it’s incredibly delicious and fills the house with a smell so good it brought my kids running out of their room to the kitchen.
After extensively testing this recipe many times, I can confidently say it consistently bakes up tender, moist, and full of flavor. The cake recipe has been around for generations and can be made in a variety of ways. You can start off with fresh pineapple or use canned.
| Prep Time | Cook Time/Cool Time | Servings | Prep Level |
|---|---|---|---|
| 15 minutes | 50 minutes/5 minutes | 24 | Beginner + |
Ingredient Notes
Pineapple Layer
Here are the notes for the pineapple topping that makes this cake shine.
- Pineapple – Juicy and tangy, caramelizes with the brown sugar and butter into a crunchy golden tropical topping.
- Maraschino Cherries – Sweet and vibrant, adding a pop of color and candy-like bite, after cooking in the brown sugar mixture.
- Light brown Sugar – Deep, rich sugar that melts into a glossy caramel sauce that coats the fruit.
- Butter – Smooth and creamy, it blends with sugar to create a buttery glaze that seeps into the cake, keeping it moist. The butter will also be instrumental in helping the cake release from the baking dish when you turn it over.
Cake Mix
The ingredients listed below for the boxed cake mix are all you need for the bottom half of this mouthwateringly delicious dessert.
- Cake Mix – Already the perfect mix, but adding this saves time on the recipe.
- Eggs – Add structure and richness, giving the cake its tender crumb and holding everything together.
- Vegetable Oil – Keeps the cake moist and soft from the first slice to the last.
- Pineapple Juice (or Water) – Keeps moisture in the cake while baking, and gives it that tropical flavor throughout.
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Tips
Stick to these tips, and you’ll never have to worry because your cake will come out successful every time.
- You can use fresh or canned pineapple for this recipe. Whether you use a fresh pineapple or buy canned, be sure to reserve the juice. You will need one cup of juice for the recipe. We used a fresh pineapple, and my husband squeezed the outer layer to extract more juice. There’s a lot of excess liquid in the skin. Once you have the juice, set it aside for a later step.
- After baking, before flipping the cake over, run a knife along the edges of the pan to loosen the cake from the sides. Then, place a large wooden cutting board or a cookie sheet (larger than 9×13 inches) over the cake and turn the cake upside down. I like to use a rimmed cookie sheet because a little bit of the juice will drain off the cake, and the rims will keep it from getting too messy on your counter. It will be HOT, so be sure to use oven mitts.
- Flipping the cake: The best way to flip it is to hold it firmly and flip it in one quick motion. If it seems like the top is stuck, gently tap the bottom of the pan (while it’s upside down) to help release it.
- Once you flip it over, let the cake pan sit on top of the cake for a few minutes to make sure most of the brown sugar drips off onto the cake. Then, lift the cake pan off and serve.
Variations
It’s always fun to try a different pan or flavor for this cake.
- Try a different pan: bake it in a 12-inch cast-iron skillet or a 12-cup Bundt pan. You will follow the same directions as baking in a 9×13-inch baking dish.
- Different box cake flavors: While yellow cake mix is used most often, you can still use a white cake mix, a yellow cake mix, or even a “pineapple supreme” cake mix to give it a little bit of a different flavor.
- Switch out the fruit: Try adding a few banana slices, berries, or apple slices to the cake for a variety of flavors.
- Add a crunchy topping: sprinkle some chopped pecans over the brown sugar before adding the pineapple slices for a crunchy topping.
Serving Suggestions
- Serving Suggestions: This cake is best served warm, but for an extra treat, add a scoop of vanilla ice cream or some whipped topping or custard for an old-fashioned Southern dessert.
How To Make Pineapple Upside Down Cake
Start by gathering your ingredients.
Grab a 9-inch by 13-inch baking pan and coat it with some non-stick cooking spray. Melt the butter and pour it into the bottom of the pan. Next, sprinkle the light brown sugar into the bottom of the pan and spread it out. The butter will help caramelize the brown sugar as it bakes.
Arrange pineapple slices in the pan, and place the maraschino cherries in the center of each pineapple slice and in a few places around the pan to add some color. Having the brown sugar and butter mixture on top allows the flavors to filter through the pineapples, and that deep, fruity flavor combination is what makes this cake a favorite.
Add the cake mix to a large mixing bowl. Pour the reserved pineapple juice and vegetable oil into the bowl. If you run out of pineapple juice, you can add water to the mix. It’s even worth buying another can of pineapple to make sure you have enough juice, as it will give it a better flavor than water.
Gently pour the batter over the pineapple slices, taking your time so they stay neatly in place. Bake for 40-45 minutes or until a cake tester comes out clean.
Let the cake cool for about five minutes before flipping, as the caramel topping needs to set slightly. You’ll have some of the buttery melted brown sugar dropping onto the cake as it sits, and you want every bite! The cake will firm up as it cools, and it will still be warm enough for the buttery brown sugar topping to release more easily.
FAQs
Keep these FAQs handy so you end up with the best cake every time.
How do I know when the cake is finished baking? The best way to check for doneness is to stick a cake tester in the center of the cake. If it comes out clean, it is done. If not, you need to cook it for a few more minutes. If you don’t have a cake tester, a thin knife will work just as well.
Can I use crushed pineapple instead of slices? Yes, you can, but there are a couple of things to keep in mind. First, be sure to drain the crushed pineapple well, as it holds more liquid than slices. Use about the same total volume as the slices (a standard 20-oz can of pineapple slices, drained, gives you around 1 ½–2 cups of fruit). So if you’re swapping in crushed pineapple, measure out the same amount after draining. Ensure the crushed pineapple is spread evenly over the brown sugar.
Why did my pineapple cake turn out soggy? Chances are, you didn’t drain the liquid off the pineapple well enough.
How can I avoid the cake sticking to the pan when I flip it? Line the cake pan with parchment paper and spray it with non-stick cooking spray. This will ensure the cake doesn’t stick to the pan.
Can I use a homemade cake instead of a boxed one? Yes, you can do that, but be sure to use a sturdy, moist recipe and monitor the bake time closely. If it’s a heavier batter, it will most likely take a few more minutes to bake.
Pineapple Upside Down Cake Recipe With Cake Mix (Moist Every Time)
Ingredients
Pineapple Layer
- 8 slices pineapple 20 ounce can with juice
- 10 Maraschino cherries 6 ounce bottle
- 1 cup packed brown sugar light
- 1/4 cup melted butter
Cake Mix
- 15.25 ounce cake mix Betty Crocker Delights Super Moist French Vanilla Mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup pineapple juice OR water
Instructions
- Preheat oven to 350 degrees and spray a 9-inch by 13-inch baking dish with non stick cooking spray.
- Melt butter and pour into baking dish.
- Sprinkle brown sugar over the butter and spread out.
- Place pineapple slices in the bottom of the pan on top of the brown sugar.
- Next, place cherries in the center of the pineapple rings and around them.
- In a large mixing bowl, add the cake mix, eggs, vegetable oil, reserved pineapple juice (OR water) and mix on low speed.
- Gently pour batter over the pineapples and bake the cake for 40-45 minutes or until a cake tester comes out clean.
- Gently run a knife along the edges of the pan to make sure the cake doesn't stick when you flip it.
- Allow the cake to cool for five minutes. Place a wooden cutting board or cookie sheet over the cake and invert cake. (Be careful as it will be HOT. You will need oven mitts).
- Let the cake pan sit on top for a few minutes while the brown sugar mixture drips off.
- Remove the pan and serve the classic pineapple upside down cake.
I made the cake with the exact ingredients called for. The only thing I changed was that I whipped the eggs before I added the oil and pineapple juice. This resulted in a very fluffy and tall cake. That is one way you can prevent a thinner, dense cake.
Great idea! Thanks for sharing. I will try that next time.
Can I make this in a 9″ round cake pan or cast iron 10″ fry pan?
You would have to use two square baking dishes. This is a big cake. I think the 10-inch frying pan would be too small also. But, you can use one square pan and the frying pan to make it. Hope you love it!
@Deedee I used two round cake pans and it worked very well. Delicious!
Can I use crushed pineapple instead of rings. And if so just one can?
I haven’t tried that but I think you could. I would say try at least a 20 ounce can with the liquid. Let me know how it goes!
@Julie Pollitt, Can you do this recipe in a bunt pan?
I haven’t made this one in a Bundt pan, but I definitely think you could. Tag me on Facebook so I can see a pic when you make it!
Is it ok to use fresh pineapple and purchase pineapple juice to use in this recipe? I always prefer fresh pineapple.
Definitely! We grow pineapples here at the house and love fresh pineapples, too.
I am a child and I love cooking this is a very good recipe I hope more people try it.
Thanks so much!
This is a very good recipe and I’m a kid and I love it and I like to cook to.
That’s great to hear! I hope you keep cooking!
I use 20oz can of crushed pineapple. space the cherries according to size of slices wanted. Comes out very well, and disappears at our church fish fries.
So glad you all like it! Fish fries are so much fun.
Is it a serving of 1/12 or 1/24?
I have it set for 24 servings. The nutrition information is approximate. But you can always cut the slices larger, too.
Great recipe
Thank you!
i made exactly to recipe. I used a Bundt pan turned out fluffy and delicious already made 3 . thanks.
I love to hear that!
love this recipe used a zero sugar cake and it was just as good!
I am so glad you liked it! And thank you for the tip on the no sugar cake. That’s a great information for us!
This pineapple upside-down cake recipe using cake mix turned out fantastic! 🍍 The cake was moist and light, and the caramelized pineapple on top gave it that classic sweet-tangy flavor. It’s such a great way to make a quick dessert with minimal effort.
Thank you so much!
Turned out great, I usually use a stick of butter, I should have. I used a lot more brown sugar.
You can never go wrong with a lot of brown sugar!