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Pineapple Upside Down Cake is a classic American dessert. It’s a yellow cake topped with caramelized pineapple rings and maraschino cherries. Your family will love it!
I love making classic desserts that are easy to make and everyone will love. This Pineapple Upside Down Cake is a really great dessert to make for a summer party or after a BBQ.
It is very easy to make, and I know you will love it!
How to make Pineapple Upside Down Cake:
This cake is made like the name says, upside down. Preheat your oven and melt some butter on the bottom of your cake pan. Stir in the brown sugar and cinnamon to the melted butter until that is melted and mixed well.
Place your pineapple rings into the butter mixture covering as much of the bottom of the pan as you can. Place your maraschino cherries in the pineapple ring centers and in any other space you can.
Prepare your yellow cake mix according to the package instructions. Pour the cake batter on top of the pineapple rings and then bake for about 20 minutes. Once baked and cooled, flip the cake onto a baking sheet to serve it “upside down.” Enjoy!
Ingredient Notes:
- Unsalted Butter
- Brown Sugar – Packed
- Cinnamon
- Pineapple Rings – Drained but save 2 tablespoons of the juice for the cake batter.
- Stemless Maraschino Cherries
- Yellow Cake Mix – You will need the ingredients the cake mix calls for.
- Pineapple Juice – Save some from the can of pineapple rings.
Directions:
Step One – Preheat the oven to 350 degrees.
Step Two – Put the butter in a 9 x 13 pan and melt in the oven. When the butter is melted remove the pan from the oven stir in brown sugar and cinnamon.
Step Three – Place pineapple rings on the bottom of the pan, then add cherries to fill the spaces.
Step Four – Make the yellow cake mix, according to the package instructions and add 2 tablespoons of pineapple juice from the can.
Step Five – Bake for 20 to 25 minutes or until a toothpick comes out clean.
Step Six – Cool for 5 minutes then flip over onto a platter or sheet pan.
Why is it called Pineapple Upside Down Cake?
This cake gets its name because it is baked “upside down.” This cake needs the butter and sugar to caramelize the pineapples and cherries on top of the cake, but you achieve this by baking it on the bottom of the cake pan.
How do you store this cake?
Leftover cake should be stored in an airtight container in the refrigerator for up to 5 to 7 days. If you do not have a container it will fit in, cover it with plastic wrap on the serving dish and then place in the refrigerator.
Try out some of my other favorite dessert recipes:
Strawberry Poke Cake – This Strawberry Poke cake is perfect for spring and summer gatherings. With the nostalgic feeling of strawberry shortcake, this moist white cake with strawberry Jell-O will be a perfect dessert to share with friends and family!
Oreo Pie – This simple to make No-Bake Oreo Pie is the perfect quick dessert. Made with only 3 ingredients this dessert is light and creamy and made with everyone’s favorite cookie! Everyone will be amazed this dessert didn’t take you hours to make.
Dutch Apple Pie – This Dutch Apple Pie is one of my all-time favorites. Something about warm apples, brown sugar, and whipped cream that make the perfect combination.
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Pineapple Upside Down Cake
Ingredients
- 1 stick unsalted butter
- 1 cup brown sugar, (packed)
- ¼ teaspoon cinnamon
- 20 ounce can of pineapple rings
- stemless maraschino cherries
- 1 yellow cake mix, (plus ingredients it calls for)
- 2 tablespoons pineapple juice, (saved from can)
Instructions
- Preheat the oven to 350 degrees.
- Put the butter in a 9 x 13 pan and melt in the oven. When the butter is melted remove the pan from the oven stir in brown sugar and cinnamon.
- Place pineapple rings on the bottom of the pan, then add cherries to fill the spaces.
- Make the yellow cake mix, according to the package instructions and add 2 tablespoons of pineapple juice from the can.
- Bake for 20 to 25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes then flip over onto a platter or sheet pan.
