Description
Make this pineapple upside down cake with cake mix in under an hour! Fruity, buttery, and easy—perfect for beginners and family gatherings.
Ingredients
Scale
- 1/4 cup melted butter
- 1 cup brown sugar
- 1 can (20 ounces) sliced pineapple
- 18 maraschino cherries
- 3 eggs
- 1/2 cup vegetable oil
- 1 box (15.25 ounces) yellow cake mix
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Pour melted butter into dish and spread evenly.
- Sprinkle brown sugar over butter to coat the base.
- Arrange pineapple slices on top of sugar. Place one cherry in each center.
- In a mixing bowl, combine pineapple juice (from can) and water to make 1 cup of liquid.
- Add eggs and oil to the juice, then whisk well.
- Stir in the cake mix until batter is smooth.
- Pour batter evenly over the arranged fruit in the pan.
- Bake for 45–50 minutes or until golden brown and a toothpick comes out clean.
- Cool for 10–15 minutes, then flip cake onto a serving tray. Slice and serve warm.
Notes
Pat pineapples dry before placing to prevent a soggy bottom.
Store at room temp for 2 days, or refrigerate up to 4 days.
Freeze individual slices in plastic wrap for longer storage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 373
- Sugar: 43g
- Sodium: 314mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 51mg