Easy Pineapple Upside Down Cake is so delicious and easy to prepare! I like to serve it for the holidays when my family is over. I like to make this dessert during the summer time too for Sunday dinner. It only takes 15 minutes to prepare the cake and then put it in the oven and forget about it for 45 minutes. If you are like me you can take this time to switch laundry or get dinner started.
This cake is so easy that you only need five ingredients to make it. I usually have all the items on hand in my pantry because they are either stockpile things or staples that I have. Easy Pineapple Upside Down Cake is so good and you will definitely want to try it! Best of all you can make it gluten free when you use a gluten free cake mix! My family always thinks I spent so much time when in reality this cake is so easy to make. Perfect for picnics and cookouts too. Be sure to give this easy dessert recipe a try.
Ingredients
- 1/4 cup butter or margarine
- 1 cup packed brown sugar
- 1 can 20 oz pineapple slices in juice, drained, juice reserved
- 1 jar 6 oz maraschino cherries without stems, drained
- 1 box yellow cake mix
- vegetable oil and eggs called for on cake mix box
Instructions
- Heat oven to 350°F (325°F for dark or nonstick pan).
- In 13x9-inch pan, melt butter in oven.
- Sprinkle brown sugar evenly over butter.
- Arrange pineapple slices on brown sugar, next place a cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup.
- Make cake batter as directed on box, substituting pineapple juice mixture for the water.
- Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean.
- Immediately run knife around side of pan to loosen cake.
- Place heatproof serving plate upside down onto pan; turn plate and pan over.
- Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes.
- Serve warm or cool.
- Store covered in refrigerator.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Colleen A Schneider
This is a great recipe, the only thing I changed was the butter instead of oil in the cake mix. This cake is super fluffy and tasty my family will eat it in a matter of minutes...... here they come look out hahaha LOL
Paula
How much butter did you use to replace oil?
Melissa@StockpilingMoms
Equal amount
Sue Bagwell
This cake is delicious! So simple! Tastes like it took hours to make. Thanks for sharing!
Janet Kerns
So easy and delicious! I make this to take to pot lucks and it's always a hit.
Brittany
This is my favorite cake recipe.
Foggeduplil1
Oh what a Super wonderful cake to make!!! I did use a lil extra Brown Sugar on the Bottom of the pan b4 the pineapples!! But it was so good... Before i could even snap a pic of it... My fam already ate 4 pieces from it. And theres only 3 other people here, so that means someone came back twice! SNeAKERz!!!!f
Marla
Great recipe! Only adjustment I made was to use 2 cans of crushed pineapple instead of the slices.
Lori Hembree
Great recipe for coronavirus stress baking! Easier and quicker than making icing!
Kathy W.
Followed baking time on cake mix box for 9X13 glass pan. Only 23-28 minutes. Used 25 minutes. Recipe Says 42-48 minutes; too long!