Easy Pineapple Upside Down Cake
This Quick & Easy Pineapple Upside Down Cake uses a cake mix to cut down on time and effort, but it does not cut down on flavor. You can’t even tell it’s not completely from scratch!
I don’t know about you, but I love Pineapple Upside Down Cake something fierce. Completely from scratch is obviously the best, but I have a super quick and easy method to make it that’s almost as good as your grandma’s 😉
It starts out with a cake mix and the recipe is so easy that you could probably even remember it off the top of your head!
What ingredients do I need to make this Easy Pineapple Upside Down Cake?
This version is so quick & easy because it starts off with a cake mix to save some time!
- 1/4 cup of butter
- 1 heaping cup of brown sugar
- a 20 ounce can of pineapple slices, drained – juice reserved
- a 6 ounce jar of maraschino cherries
- 1 box of yellow cake mix
- vegetable oil and eggs as called for on the back of the cake mix you’re using
So, I’ve got the ingredients – how do I make it?
There is a printable recipe at the bottom of this post!Â
You’ll start by preheating your oven to 350 degrees. Melt the butter and pour it into a 13×9 inch pan. Â Now, sprinkle on the brown sugar evenly. Lay the pineapple rings over the brown sugar and butter and then arrange the cherries around the rings and inside the holes.
Make the yellow cake mix batter according to the box directions, switching out the cup of water for a cup of reserved pineapple juice. You should have 1 cup’s worth from draining the can of pineapple but if you don’t, just add enough water to the pineapple juice to make one cup.
Pour the cake batter evenly over the pineapples & cherries.
Bake at 350 for about 45 minutes, give or take a few minutes. Once the cake is done, flip it immediately onto a heat safe plate the about same size as your cake pan. Let the cake cool for 20 minutes before slicing.
Easy Pineapple Upside Down Cake
Ingredients
- 1/4 cup butter melted
- 1 heaping cup packed brown sugar
- 20 oz can pineapple in juice juice reserved
- 16 oz jar maraschino cherries drained
- 1 box yellow cake mix
- vegetable oil & eggs as called for in the cake mix
Instructions
- Preheat oven to 350 degrees. Pour the melted butter in a 9x13 pan. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on top of brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- You should have 1 cup's worth of pineapple juice reserved. If your can of pineapple didn't quite give you 1 cup of juice, then add enough water to the juice to make one cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 45 minutes 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 20 minutes. Serve warm or cool. Store covered in refrigerator.
Looks yummy and easy, Only two here so if I half the recipe what size pan would you suggest & timing please. TIA
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