Name: Pineapple Upside Down Cake (With Cake Mix)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: ¼ cup melted unsalted butter; 1 cup brown sugar (light or dark); 1 can (20 oz) sliced pineapple, juice reserved; 18 maraschino cherries; 3 large eggs; ½ cup vegetable oil; 1 box (15.25 oz) yellow cake mix; Pineapple juice + water to equal 1 cup liquid

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This Pineapple Upside Down Cake made with cake mix is my go-to dessert when I want something that looks impressive but comes together fast. It takes just 10 minutes to prepare and delivers a golden, fruity cake that’s topped with caramelized brown sugar, pineapple rings, and sweet maraschino cherries. It’s nostalgic, crowd-pleasing, and incredibly easy—perfect for family dinners, potlucks, or just a casual night when I’m craving something sweet and tropical.

Why You’ll Love This Recipe

I love how effortlessly this cake comes together thanks to boxed cake mix. It saves me time but still gives me a dessert with all the flavor of a homemade pineapple upside down cake. The moist vanilla cake base pairs beautifully with the sticky-sweet brown sugar glaze, and the pineapple and cherries make it as pretty as it is delicious. Best of all, it serves 12, making it ideal for a group.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ cup melted unsalted butter
1 cup brown sugar (light or dark)
1 can (20 oz) sliced pineapple, juice reserved
18 maraschino cherries
3 large eggs
½ cup vegetable oil
1 box (15.25 oz) yellow cake mix
Pineapple juice + water to equal 1 cup of liquid

Directions

Preheat the Oven
I preheat the oven to 350°F and add the melted butter to a 9×13-inch baking dish, spreading it evenly across the bottom.
Make the Fruit Layer
I sprinkle brown sugar over the melted butter, then arrange pineapple slices across the bottom. I place one cherry in the center of each ring.
Prepare the Cake Batter
I pour the reserved pineapple juice into a measuring cup, then add enough water to make 1 cup total. I combine this juice-water mix in a large bowl with the eggs and oil, beating until smooth.
Add the Cake Mix
I stir in the yellow cake mix and blend until smooth, being careful not to overmix.
Bake the Cake
I gently pour the batter over the fruit and spread it evenly. I bake the cake for 45 minutes, or until it’s golden and a toothpick comes out clean.
Invert the Cake
Once baked, I run a knife around the edges of the pan and flip the cake onto a serving tray while it’s still hot, making sure to pour out all the syrupy goodness from the bottom.
Cool and Serve
I let the cake cool for 15 minutes before slicing. It’s great served warm or at room temperature.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Tropical twist: I use melted coconut oil instead of vegetable oil for a hint of island flavor.
Fresh pineapple: When I have fresh pineapple, I slice it thin and sauté in butter before adding to the pan.
Bundt version: I bake the cake in a well-greased 9-inch Bundt pan for a round presentation—just adjust the bake time as needed.
Different mix: White or pineapple-flavored cake mix works well for a fun variation.

Storage/Reheating

Refrigerate: I store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: I wrap slices tightly in plastic wrap and freeze for up to 3 months.
Reheat: I microwave slices for 20–30 seconds or warm them in the oven at 300°F to bring back that ooey-gooey texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I often do! I cut the slices ¼ inch thick and sauté them briefly in butter to soften before adding them to the pan.

Do I need to flip the whole cake?

You don’t have to. I sometimes slice and serve it straight from the pan, flipping individual slices onto plates to keep the fruit on top.

What if the cake sticks to the pan?

If it’s cooled too long and won’t release, I pop the pan back in the hot oven for 2–3 minutes to soften the sugar. Then I flip again—it usually comes right out.

Can I prepare it ahead of time?

Yes! I often bake it a day ahead, let it cool, then refrigerate. It reheats beautifully in the oven or microwave.

What can I serve it with?

I like it with whipped cream, vanilla ice cream, or toasted coconut flakes. It’s also delicious on its own as a warm, gooey treat.

Conclusion

This Pineapple Upside Down Cake made with cake mix gives me all the charm of a classic dessert with none of the hassle. It’s fruity, rich, and visually stunning—and it’s one of those cakes that looks like I spent way more time on it than I did. Whether I’m baking it for guests or just because I feel like something sweet, this recipe always satisfies.