Pineapple Upside Down Cake with Cake Mix
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This easy Pineapple Upside Down Cake with Cake Mix is buttery, moist, and topped with caramelized pineapple rings and cherries that create the perfect presentation once flipped out of the pan. It only takes about 15 minutes of prep work and makes a fruity, flavorful cake that’s a vintage recipe and has been around for years.
Using boxed cake mix keeps this dessert simple and easy while still giving that classic pineapple upside down cake flavor that everyone loves. The brown sugar and butter create a rich caramel-like topping that soaks slightly into the top of the cake as it bakes. It’s a timeless recipe that is great for a weeknight dessert, potluck event, birthday parties, and more.
Why You’ll Love This Cake
- Easy shortcut recipe using cake mix
- Moist pineapple flavored cake using the juice of the canned pineapple
- The most amazing caramel topping
- A beginner-friendly dessert
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Butter: Salted butter is used to top this cake. The salt helps balance out all of the brown sugar.
Light Brown Sugar: The brown sugar creates a caramel-like texture as it bakes up with the cake.
Pineapple and Juice: I recommend using sliced pineapple for this. Make sure to reserve the juice for the cake batter.
Maraschino Cherries: Remove the stems from the cherries.
Cake Mix: Yellow cake mix is what you will want to use. Any brand of cake mix can be used. Make sure it’s 15.25 ounce cake mix.
Vegetable Oil: The oil will help keep the cake nice and moist as it bakes.
Eggs: Large eggs at room temperature work best for this recipe.
Substitutions and Variations
- Substitute the vegetable oil with any neutral flavored oil like canola oil, avocado oil, or peanut oil.
- You can use fresh pineapple instead of canned pineapple if you would like. They will be a bit chewier as they are not as soft.
- Use white cake mix instead of yellow for a different flavor.
- Add a teaspoon of vanilla extract to the batter.
- Try dark brown sugar for a deeper caramel flavor.
- Add in some shredded coconut with the brown sugar for more of a tropical flavor.
- Make a homemade yellow cake batter and use it to replace it with a boxed cake mix.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Pineapple Upside Down Cake
Step 1: Start by adding the brown sugar and butter in a saucepan on medium heat. Cook until the butter is melted. Pour the mixture into the prepared pan and spread evenly.
Step 2: Then add your pineapples on top, and do cherries in the center of each pineapple ring.
Step 3: In a large bowl, beat together the cake mix, pineapple juice, oil, and eggs until combined.
Step 4: Carefully pour the batter over the pineapple topping without moving the fruit around too much.
Step 5: Place the cake in the preheated oven and bake for 40 minutes or until a toothpick inserted in the ceter of the cake comes out clean.
Step 6: Allow the cake to cool for about 20 minutes and then carefully turn the cake out onto a serving plate or cake stand.
Tips for Best Results
- Don’t skip greasing the pie plate or cake pan!
- Place the pineapples and cherries evenly in the pan. Try not to overlap the fruit.
- When you pour the cake batter over the pineapples, go slow so the fruit doesn’t move around too much.
- You have to allow the cake to cool before you flip it over so the topping can set a bit.
- Place the serving plate firmly on top of the pan before flipping.
How to Store and Freeze
Once the cake has cooled completely, cover with plastic wrap or place in an airtight container in the refrigerator for up to 5 days.
To freeze the cake slices, pop them in a freezer bag or freezer container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe FAQs
You can use either light or dark brown sugar for pineapple upside down cake. The light offers a lighter flavor, whereas the dark is more of a caramel flavor.
The pan may not have been greased well enough or the cake cooled too long before flipping.
Yes! Just slice it thin ehough so it softened while baking.
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Pineapple Upside Down Cake with Box Mix
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Ingredients
Topping
- 4 tablespoons salted butter
- ⅔ cup packed light brown sugar
- 20 ounce can sliced pineapple, drained and reserve the juice
- 7 stemless maraschino cherries
Cake
- 15.25 ounce box yellow cake mix
- 1 cup pineapple juice
- ⅓ cup vegetable oil
- 2 large eggs
Instructions
Topping
- Preheat your oven to 350 degrees F. Light grease a 9-inch cake pan or pie plate with nonstick cooking spray.
- In a small saucepan, add the 4 tablespoons salted butter and ⅔ cup packed light brown sugar. Place over medium heat and stir until the butter is melted.
- Once melted, pour into the bottom of your prepared pan.
- Lay about 7 rings of pineapple on top of the melted mixture in a single layer then place a cherry in the center of each pineapple ring.
Cake
- In a large bowl, add the 15.25 ounce box yellow cake mix, 1 cup pineapple juice, ⅓ cup vegetable oil, and 2 large eggs. Beat with a hand mixer until combined.
- Gently pour the cake batter on top of the pineapple and cherries, being mindful to not have the fruit move.
- Place in the preheated oven and bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 20 minutes.
- Flip the cake upside down onto your cake stand or large plate.
- Cut and serve!
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)