Pineapple Upside Down Cake Recipe With Cake Mix (Moist Every Time)
Pineapple upside down cake with cake mix is an easy dessert. The tasty recipe features juicy pineapple slices and maraschino cherries for a delicious dessert.
Servings: 24 pieces
Calories: 377kcal
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.
Video
Notes
For this recipe, I used a 15.25-ounce box of Betty Crocker Super Moist French Vanilla Cake mix. Most cake mixes will work, however.
Nutrition
Serving: 1 | Calories: 377kcal | Carbohydrates: 58g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 57mg | Sodium: 316mg | Fiber: 2g | Sugar: 41g