Pineapple Upside Down Cake with Box Mix
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.
Servings: 8 slices
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
Storage: Store covered or in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 519kcal | Carbohydrates: 88g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 538mg | Potassium: 199mg | Fiber: 2g | Sugar: 61g | Vitamin A: 273IU | Vitamin C: 10mg | Calcium: 177mg | Iron: 2mg
