easy pineapple upside down cake

Think of this easy pineapple upside-down cake recipe as the simplified version of an old-fashioned fave. Of course, we made it way easier by scrapping the scratch cake for a super simple yellow cake mix but you won’t know the difference. With deep caramel flavors and bursts of fruit juice, this pineapple upside-down cake hides its quick prep well. Let your cake eaters think it’s homemade though–we won’t tell if you don’t.

Easy Pineapple Upside-Down Cake

butter (for topping)

brown sugar

pineapple can,

maraschino cherries 9

Betty Crocker™ Super Moist™ yellow cake mix

water (for cake mix)

butter, melted (for cake mix)

eggs (for cake mix)

Whipped cream

Preheat oven to 350° F. Spray bottom and sides of 9-inch square baking pan with non-stick cooking spray. Place 1/2 cup butter into baking dish and melt in oven.

Remove from oven and sprinkle with brown sugar.

Arrange pineapple rings over brown sugar. Place cherry in center of each pineapple ring.

Prepare cake mix with water, 1/2 cup melted butter and eggs according to package directions. Divide in half. Pour half (about 2 cups) over pineapple and cherries. Use other half as desired (bake separately or use in second upside-down cake recipe).

Bake cake at 350° F for 45-50 minutes, until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture drizzles over cake; remove pan. Serve warm. Store cake loosely covered.

https://www.tablespoon.com/videos/easy-pineapple-upside-down-cake

Flip the script on complicated pineapple upside-down recipes with 
this simplified rendition that reduces the workload, not the flavor. Prepackaged yellow cake mix lets you focus of amplifying the fruity goodness of everyone’s favorite flipped-over dessert.


How to Make Easy Pineapple Upside-Down Cake Video

You'll love my easy, delicious, and quick pineapple upside down cake with crushed pineapple. It's made with a boxed yellow cake mix and double the pineapple in 30 minutes!

Pineapple Upside Down Cake with Crushed Pineapple

box yellow cake mix,

butter, melted

light brown sugar

vanilla

pineapple

Preheat oven to 350 degrees (325 for dark or nonstick pan)

Spray 2 8&#8243;x3&#8243; cake pans with non-stick spray and set aside. Open and drain both the pineapple tidbits and crushed pineapple in a colander, reserving 1 cup of juice for the cake mix.

In a microwave safe bowl or pot on the stove melt butter and add in brown sugar and vanilla. Place on stovetop over low-medium heat and stir for a minute or two until the brown sugar is well incorporated.

Immediately pour the butter and brown sugar mixture evenly into the bottom of the cake pans.

Next begin scooping the drained crushed pineapple on top of the brown sugar mixture in the bottom of both cake pans and carefully spread. Top with pineapple tidbits.

In a large mixing bowl, prepare cake mix as directed on the box. The only exception is that you will use pineapple juice instead of water. Once prepared, pour cake batter evenly into the two cake pans, ensuring all the pineapple is covered.

Bake in preheated oven for 25-35 minutes or until cakes are a light golden brown and a toothpick inserted into the center comes out clean.

Let cakes cool for 10 minutes in pan on a cooling rack. Next, place a plate or serving platter upside down on top of the cake pan and carefully turn over.

If desired, garnish the top of the cake with maraschino cherries that have been drained, cut in half, and had stems removed.

Let cake cool additional 20 minutes on cooling rack before serving or covering for later serving.

Slice cake, top with whipped cream or vanilla ice cream if desired, and enjoy!

I always use crushed pineapple too!  I need pineapple in every bite :). Great recipe!

https://www.youtube.com/watch?v=pDwiQPrSnBk

My quick pineapple upside down cake with crushed pineapple is probably the best pineapple upside down cake you’ll ever eat and it’s SO easy to make!

It’s made with a simple boxed yellow cake mix, and has the most delicious brown sugar, vanilla, and crushed pineapple glaze, and pretty maraschino cherries on top. 

You’ll want to make this crushed pineapple upside down cake again and again!

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MORE CAKE MIX DESSERTS TO WATCH:
Easy Chocolate Chip Brookies: https://youtu.be/oeoZhtVhyog
Red Velvet Cake Mix Cookies: https://youtu.be/rLBKlYgYfgw
Easy Birthday Cake Mix Cookies: https://youtu.be/Y1toP4rzgTs

CRUSHED PINEAPPLE UPSIDE DOWN CAKE INGREDIENTS:

▪️ 1 box yellow cake mix, prepared as directed except pineapple substituted for water
▪️ 1/3 cup of butter, melted
▪️ 1 cup of light brown sugar
▪️ 1/4 tsp vanilla
▪️ 1 20 oz can of pineapple tidbits, drained and juice reserved
▪️ 1 20 oz can of crushed pineapple, drained
▪️ 1 6 oz can of maraschino cherries, drained and stems removed

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Easy Pineapple Upside Down Cake with Crushed Pineapple

This pineapple upside down cake is so soft, moist, and really is the best!! A cheery, happy cake that’s sure to put a smile on anyone’s face! This 100% from-scratch cake is an EASY reader favorite you’re going to love!!

The Best Pineapple Upside Down Cake

unsalted butter

light brown sugar, packed

pineapple slices

maraschino cherries

all-purpose flour

sugar

baking powder

salt,

buttermilk (or Powdered Buttermilk, use 2 tablespoons with

sour cream,

vanilla extract

Preheat oven to 350F.

In a small, microwave-safe bowl, melt the butter,...

In a small, microwave-safe bowl, melt the butter, about 1 minute on high power.

Pour the butter into a 9-inch springform cake pan....

Pour the butter into a 9-inch springform cake pan. Use your finger to run a bit of butter around the side of the pan so it’s well-greased.

Evenly sprinkle the brown sugar over the butter.

Add 1 whole pineapple slice to the center...

Add 1 whole pineapple slice to the center of the pan.

Halve the remaining slices vertically. Stagger them in...

Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. I used 12 slices.

Place the remaining slices around the sides of...

Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan (see photos for reference). There will likely be bare side patches with no pineapple coverage, that’s okay.

Place 1 cherry in the center of the...

Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.

Place 1 cherry in the center cutout of...

Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside.

In a large bowl, whisk together flour, granulated...

In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.

In a separate small bowl, whisk together the...

In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).

Add the wet mixture to the dry, mixing...

Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.

Gently turn batter out into prepared pan, being...

Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan.

Place pan on a cookie sheet (to catch...

Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you’ll hit gooey pineapple juice.

Place pan on a wire rack and allow...

Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting. 

Easy Pineapple Upside Down Cake made with a vanilla cake, layered with pineapple and delicious buttery caramel glaze and maraschino cherries. 

Easy Pineapple Upside Down Cake

butter (melted)

brown sugar (light)

pineapple slices ((reserve ½ cup juice))

vanilla cake mix

3.4 oz box instant vanilla pudding mix

eggs

milk

vegetable oil

sour cream

pineapple juice (from canned pineapple)

Optional topping: whipping cream

Preheat oven to 350 degrees F. Drain the pineapple slices (reserve ½ cup juice for cake) and maraschino cherries.

Pour the melted butter into the bottom of a 9 X 13 inch baking dish. Sprinkle the brown sugar evenly over the butter.

Place the pineapple slices over the bottom of the pan evenly. Place maraschino cherries in middle of pineapple slices, and in spaces around edges of the pan.

In a stand mixer with whisk attachment, combine vanilla cake mix, instant vanilla pudding mix, eggs, milk, vegetable oil, sour cream, and pineapple juice. Beat on low speed for 30 seconds, then medium speed for 1 ½ to 2 minutes, scraping the sides of the bowl as needed. Pour cake batter into baking dish over the pineapple and cherries, being careful not to move them. Smooth batter with rubber spatula.

Bake for 40-45 minutes, until inserted toothpick comes out clean. Let cool for 5 minutes, then invert by placing a rectangular platter or baking sheet over the top of the cake pan, holding the sides of both the pan and platter firmly, and flipping over. Remove the cake pan gently. Serve immediately or chilled, optional topping whipped cream.

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