Pineapple Upside Down Cake with Cake Mix
Make a delicious Pineapple Upside Down Cake with Cake Mix in no time! This classic dessert features a caramelized brown sugar and pineapple topping with a moist, buttery cake base. Simply arrange pineapple slices and maraschino cherries in a cake pan, pour over melted butter and brown sugar, then top with a quick batter made from yellow cake mix, pineapple juice, eggs, and vanilla. Bake until golden, then flip for a stunning, fruit-topped masterpiece. Perfect for any occasion, this easy recipe also includes variations for mini cakes, vegan, and gluten-free options. A nostalgic treat everyone will love!
Equipment
- 9-inch round cake pan (or a 9x13-inch baking dish)
- Mixing bowls (one large, one medium)
- Electric mixer (or whisk)
- Spatula
- Measuring Cups and Spoons
- Small saucepan (for melting butter and sugar)
- Cooling rack
- Toothpick (for testing doneness)
- Knife (if using fresh pineapple)
- Oven mitts (for safe handling)
Ingredients
For the Topping:
- 1/2 cup butter softened butter or unsalted butter
- 1 cup brown sugar mix
- 1 can pineapple slices or fresh pineapple reserve 1/2 cup pineapple juice
- 12 maraschino cherries
- 1/2 cup pecan halves optional
For the Cake:
- 1 box yellow cake mix
- 3 eggs or egg yolks for richness
- 1/2 cup vegetable oil
- 1 cup pineapple juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
Prepare the Pan
- Heat oven to 350°F.
- Grease a cake pan with non-stick cooking spray.
Make the Topping
- In a small saucepan, melt the butter over medium heat.
- Stir in the brown sugar mix until it forms a caramel sauce.
- Pour the mixture into the bottom of the pan and arrange the pineapple rings and maraschino cherries.
Prepare the Cake Batter
- In a large bowl, combine dry ingredients: yellow cake mix, teaspoon salt.
- In a separate bowl, whisk together wet ingredients: eggs, vegetable oil, pineapple juice, and vanilla extract.
- Using an electric mixer on low speed, slowly add the wet ingredients to the dry ingredients.
- Beat at medium speed until well combined.
Assemble and Bake
- Carefully pour the batter over the pineapple topping.
- Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let cool for 10 minutes, then flip onto a large plate.
Notes
Mini Pineapple Upside Down Cakes
- Place a pineapple ring, a maraschino cherry at the centre, and a spoonful of brown sugar butter mixture at the bottom of each muffin tin.
- Follow the same steps as above but divide the batter evenly into the muffin cups.
- Bake at 350°F for 15-20 minutes.
- Cool on a wire rack before removing from the muffin pan.
- Swap eggs for flax eggs.
- Use dairy-free butter.
- Choose a vegan boxed cake mix.
- Use gluten-free yellow cake mix.
- Make sure the canned pineapple and maraschino cherries are gluten-free.
- Whipped cream
- Caramel sauce
- Crushed pineapple
- Pineapple tidbits
- Vanilla ice cream
- You can replace the caramel sauce with maple syrup or even honey!
- Always use room temperature ingredients.
- Store leftovers in an airtight container.
- Serve warm with whipped cream.
- Pair with vanilla ice cream.
Nutrition
Calories: 290kcalCarbohydrates: 40gProtein: 3gFat: 12gSugar: 27g
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