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Pineapple Upside Down Cake (With Cake Mix)

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This Pineapple Upside Down Cake with cake mix is an easy, nostalgic dessert topped with caramelized brown sugar, sweet pineapple rings, and cherries. It’s fast to prep, bakes up beautifully, and serves a crowd—perfect for potlucks, family dinners, or whenever you need a show-stopping treat with minimal effort.

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

Instructions

  1. Preheat Oven: Preheat oven to 350°F (175°C). Pour melted butter into a 9×13-inch baking dish and spread evenly.
  2. Prepare Fruit Layer: Sprinkle brown sugar over the butter. Arrange pineapple slices over the sugar and place a cherry in the center of each ring.
  3. Mix Wet Ingredients: In a bowl, combine reserved pineapple juice with enough water to make 1 cup. Add eggs and vegetable oil; whisk to combine.
  4. Add Cake Mix: Stir in cake mix and blend until smooth. Do not overmix.
  5. Assemble and Bake: Gently pour batter over the fruit layer. Spread evenly. Bake for 45 minutes or until a toothpick comes out clean.
  6. Invert the Cake: While still hot, run a knife around the edges and carefully invert the cake onto a serving tray. Let syrup soak into the cake.
  7. Cool and Serve: Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

  • Substitute coconut oil for a tropical flavor twist.
  • Use fresh pineapple if desired—slice and sauté before layering.
  • Try a Bundt pan for a fun variation (adjust baking time).
  • White or pineapple-flavored cake mix also works well.

Nutrition

Find it online: https://cookedbymaya.com/pineapple-upside-down-cake-with-cake-mix/