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Pineapple Upside Down Cake

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Ingredients

  • 1 box yellow cake mix 15.25 oz
  • 3 eggs whatever the box calls for
  • 1/3 cup vegetable oil or according to box
  • 1/2 cup butter 1 stick, melted
  • 1 cup packed brown sugar
  • 1 can 20 oz pineapple rings in juice
  • 1 jar maraschino cherries
  • 1 teaspoon vanilla extract optional but so worth it
  • 1/4 teaspoon cinnamon optional

Instructions

  • Preheat your oven to 350 degrees. Grab a 9x13 pan or a deep round cake pan.
  • Melt about 1/2 cup butter in the microwave and pour it into the bottom of your pan.
  • Sprinkle brown sugar evenly over the melted butter. Don't be shy with it!
  • Arrange your pineapple rings in a pretty pattern on top of the brown sugar. My girls like to make smiley faces or flowers with them.
  • Place maraschino cherries in the center of each pineapple ring and any empty spaces between them. This is definately the middle childs favorite part.
  • In a large bowl mix together your cake mix, eggs, oil and water according to the box directions. I usually add a splash of vanilla and a tiny bit of cinnamon too.
  • Pour the cake batter carefully over the pineapple arrangement. Try not to disturb your pretty design!
  • Bake for about 35-40 minutes or until a toothpick comes out clean from the center. The top should be golden brown.
  • Step 9: Let the cake cool for just 5 minutes (set a timer or you might forget like I did last time while breaking up a fight between the kids).
  • Place your serving plate upside down on top of the cake pan, then carefully flip the whole thing over so the pineapple side is now on top. The pan might still be hot so use oven mitts!
  • Slowly remove the cake pan and prepare for the oohs and aahs when everyone sees those beautiful caramelized pineapples!