Easy Pineapple Upside-Down Cake
Easy recipe for Pineapple Upside Down Cake with a cake batter loaded with pineapple flavor features caramelized pineapples and cherries. It looks harder than it is! When making the best pineapple upside-down cake is this easy, we almost feel bad calling this a recipe!
We love this cake not only for its taste but also because it brings back fond memories of family gatherings and happy moments. This classic dessert’s charm lies in the perfect blend of flavors, making it a treasured recipe for our crew.
Pineapple upside-down cake is is a delicious combination of sweet and tart flavors that gained popularity in the 1920s in the United States, largely due to the widespread availability of canned pineapple. The unique thing about this cake is that it’s baked with the pineapple and other toppings placed at the bottom of the cake pan. After baking, the cake is flipped over, which is why it’s called “upside-down” cake.
Ingredients and Substitutions
- Salted butter – you can substitute with unsalted butter. There is no need to add any salt this time, the box of cake mix has added salt.
- Brown sugar – Brown sugar is important in pineapple upside-down cake because it adds a rich, caramel-like sweetness to the cake. When mixed with melted butter at the bottom of the cake pan, it caramelizes during baking. This caramelization process creates a sweet and slightly sticky layer on top of the cake when it’s flipped over for serving. This enhances the overall sweetness and gives the cake a unique and delicious flavor.
- Pineapple slices – Two 20-ounce cans of pineapple rings can be used to get more pineapple coverage. It will take about 1 1/2 cans of pineapple to completely cover a 9 X 13 cake. We don’t mind less pineapple because the cake is still pineapple flavored. Honestly, it’s me that doesn’t mind. I pick off the fruit anyway!
- White cake mix, can be substituted with yellow cake mix – you can even use a gluten-free cake mix.
- Plus, the typical ingredients used for cake mixes; vegetable oil and egg whites
Equipment Needed
You’ll need a cake pan. We use a 9 X 13 cake pan for 2 reasons. One, we really like pineapple upside down cake and there are more servings in this size. Two, most box cake mixes and recipes will nicely fill out a 9 X 13 pan. This allows you to make this with your favorite homemade cake recipes.
You’ll also want a serving plate that is larger than the pan you baked the cake in. This will be used for flipping the cake out of the pan it was baked in. Don’t worry if you don’t have a cake plate or serving plate big enough, I usually use a cookie sheet with sides.
Next is a mixing bowl, one that is large enough to hold the cake batter while mixing, it will increase in volume so keep that in mind when making your choice. It should hold at least 5 quarts.
You can mix cake batter by hand, just follow the directions for hand mixing on the back of the box. We find the using an electric hand mixer is easier, so that’s what we use. You can use a stand mixer, but we think moving it out from storage and washing it is more work than needed for this simple recipe.
Measuring cups will be needed for measuring the liquid for the cake batter (and for much more if making a homemade batter).
A baking spatula will be helpful for getting every bit of the tasty batter out of the bowl and into the pan. It will also be useful for spreading the batter evenly.
Don’t forget the potholders! You will need to be able to get the pan out of the oven without burning your fingers and hands.
Directions
1 – Begin by placing an oven rack in the center position then preheating your oven to 350°F.
2 – Open the can(s) of pineapple. Drain the juice from the pineapple into a bowl or measuring cup.
3 – Set the pineapples and juice aside for now.
4 – Lightly coat a 9 x 13-inch pan with non-stick spray. Don’t skip this step even though you are going to use melted butter on the bottom. This adds a little extra insurance.
5 – To melt the butter, either place it directly in the cake pan and then put the pan in the preheating oven, or melt it separately and pour it into the pan afterwards. Once the butter is fully melted, remove the pan from the oven.
6 – Evenly sprinkle the brown sugar over the melted butter.
7 – Next, take your drained pineapple, leaving the juice to the side, and arrange the pineapple slices over the brown sugar layer.
8 – If your cherries have stems, remove them, then place a cherry in the center of each pineapple slice. Feel free to add extra cherries according to your preference. We add as many as we can!
9 – Prepare the cake batter. Instead of using water as per the box instructions, substitute it with the reserved pineapple juice. A typical white cake mix requires 1/3 cup of oil, 3 egg whites, and 1 cup of water. If your mix has different ingredients listed, follow those, but still replace the liquid component with pineapple juice. Following the direction on the box for mixing the cake, in a large bowl that is at least 5 quarts.
10 – Pour the cake batter gently over the pineapple and cherries, spreading it evenly.
11 – Place the cake in the middle of the preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
12 – After the cake has completed baking, remove the cake from the oven.
13 – Let the cake cool for approximately 4 to 5 minutes.
14 – Run a dull knife, like a butter knife, or a spatula around the edges of the cake. You want to make sure that none of the edges are stuck.
15 – Invert the cake by covering with the serving tray or baking sheet, placing a hand on the serving tray, and using a potholder or other insulting tool on the bottom of the cake and flipping over. Do not hold onto the bottom of the serving tray for too long, it will heat up quickly.
16 – Using a spatula or a fork, lift the cake pan and use a potholder to grab a corner of the pan and carefully remove it from the cake.
17 – Allow to cool before serving.
Safety Tips During Inverting
When inverting the cake, do it quickly but carefully to prevent the caramel from spilling onto your hands, that sugar is still molten hot. Make sure the plate or rack is close to the cake pan to minimize dripping.
Use a Rimmed Serving Tray – Inverting the cake onto a tray with raised edges can catch any drips, reducing the risk of the hot caramel contacting your skin or running off the tray.
Clean Spills Immediately – If caramel drips onto your countertop or stove, clean it up promptly to prevent it from hardening, which makes it more difficult and risky to remove later.
Keep Children and Pets Away – Ensure that children and pets are at a safe distance during the handling and inverting process.
Allow to cool before cutting. It can be served warm, but not straight from the oven, the topping is too hot.
Helpful Tips
- The butter and brown sugar in our recipe can be reduced by half for less of a topping. I don’t really recommend this. It is the best part of the cake.
- Spray the pan with a baking spray even though you are going to be melting the butter right in the pan.
- Do not allow the cake to cool for longer than 5 minutes before inverting or the caramelized topping will stick. If it does, all is not lost, gently remove any stuck fruit from the bottom of the pan and replace them on the top of the cake where they came from. Taking photos prior to inversion is not recommended! It takes too long!
- Invert the cake onto a sheet pan that has sides, Sometimes, the topping runs over the cake!
- Two 20-ounce cans of pineapple rings can be used to get more pineapple coverage. It will take about 1 1/2 cans of pineapple to completely cover a 9 X 13 cake. We don’t mind less pineapple because the cake is still pineapple flavored. Honestly, it’s me that doesn’t mind. I pick off the fruit anyway!
- Pineapple upside down cake can take longer to bake than a regular box cake mix because of the fruit and sugar in the bottom of the pan. It prevents the heat from reaching the middle of the cake batter as quickly.
Decoration Ideas
We think that pineapple upside down cake is perfectly decorated as is with all the pineapple and cherries, but if you want to add an extra touch here are some of our favorite ideas.
- Fresh Mint Leaves: Place fresh mint leaves on top of the caramelized fruit for a pop of color and a hint of refreshing flavor.
- Toasted Coconut: After flipping the cake, you can add toasted coconut flakes on top of the pineapple for a tropical touch.
- Chopped Nuts: Add chopped nuts like macadamia, pecans, or almonds on top of the pineapple for extra crunch and flavor.
- Whipped Cream: Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a creamy contrast to the cake’s sweetness.
- Edible Flowers: Garnish with edible flowers like pansies or nasturtiums for a visually stunning and unique decoration.
Can I use pineapple that isn’t cut into rings?
Yep! Tidbits would be my second choice because they are really just pieces cut from pineapple rings. Pineapple chunks are a bit too big in my opinion. However, if you love pineapple go ahead and use them!
Crushed pineapple can also be used, just be sure to drain it well. Too much liquid will prevent the topping from caramelizing in the pan.
Can I use fresh pineapple instead of canned?
Absolutely, fresh pineapple can be used directly in a pineapple upside-down cake. The fresh pineapple can add a brighter, more vibrant flavor to the cake. While it can contain more moisture than canned pineapple, this often doesn’t significantly affect the outcome of the cake. Just ensure the pineapple slices are cut evenly for consistent baking (try to make them the same thickness of canned slices – 1/4 to 1/2-inch thick.)
Do I have to start with a box mix?
No, but I always do.
The box mix can be replaced with any white or yellow cake recipe you like and use pineapple juice for any liquid in the recipe. It just won’t be as easy.
You can certainly use a homemade cake batter in place of a boxed mix. A basic yellow or butter cake batter works well for pineapple upside-down cake. Just follow your favorite yellow cake recipe for the batter and replace some or all of the liquid called for with pineapple juice, then proceed with the usual steps of arranging the pineapple and cherries, and baking as directed.
What’s the right way to flip the cake when it’s done?
Allow the cake to cool for just a few minutes after removing it from the oven. This brief cooling period helps the caramel set slightly, making it easier to handle. Run a knife around the edges to loosen the cake. Place a serving plate over the top of the pan, then quickly and carefully flip the pan and plate together. Carefully remove the cake pan, using a fork or spatula to lift the pan so you can grab the pan with a potholder or kitchen towel.
Pineapple sticking to the pan?
If you have a couple of pineapples or cherries stick to the pan when you invert the cake, know that it does happen sometimes. It will be OK, just put the fruit back into place.
I have been making this cake for 35 years and it happened to me just the other day. Your guests won’t notice the difference and will ask you for your pineapple upside-down cake recipe.
No one will even notice that it happened. This is the same cake as the one shown earlier with a pineapple slide off the cake after inversion.
Storing Leftovers
Store any leftover cake in an airtight container. It can be kept at room temperature for a day or 2 and refrigerated for up to 4 days.
To freeze – Allow your cake to cool fully to room temperature before freezing. This prevents excess moisture from forming. Wrap the cooled cake in a layer of plastic wrap, followed by a layer of aluminum foil. This double-wrapping helps prevent freezer burn. Use within 3 months.
Thawing – For the best texture, thaw your frozen cake by leaving it at room temperature for several hours or overnight in the refrigerator. Once thawed, you can serve the cake chilled, at room temperature.
How can I tell when the cake is done?
The cake is done when it’s golden brown on top, and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can dry out the cake.
Can I use a cake batter meant for a 9 x 13 inch pan in a different sized pan?
Yes, you can adapt the batter for different sized pans. If using a smaller pan, like an 8-inch round pan, you won’t need all the batter a 9 x 13-inch recipe produces. Fill the pan about two-thirds full and use any extra batter to make cupcakes or a smaller cake. If using a larger pan, ensure the batter isn’t spread too thinly, or the cake may overbake and dry out.
- Baking times vary with pan size and oven. Smaller, deeper pans often require longer in the oven at a slightly lower temperature to ensure even cooking without burning the edges. Shallower, wider pans (like a 9 x 13 inch) might bake more quickly. Start checking for doneness a bit earlier than the original recipe recommends, especially if you’re using a different size or type of pan.
- What if the fruit doesn’t cover the bottom in a larger pan?
- For larger pans, you may need more fruit to cover the bottom. Arrange the pineapple slices and cherries in a single layer; if there are gaps, it’s fine, or you can slice more fruit to fill in the spaces. The key is to ensure even coverage for a consistent look and flavor in every slice.
- Is there a maximum size for the pan I can use?
- The maximum size depends on the amount of batter and the depth you desire for your cake. A typical boxed mix or standard recipe may not be enough to adequately fill a pan larger than 9 x 13 inches without becoming too thin. If you have a larger pan and want a thicker cake, consider making one and a half times or double the recipe.
- How do I ensure even cooking in a different sized pan?
- To ensure even cooking, avoid overfilling or underfilling the pan. The batter should come up about two-thirds of the way. Rotate the pan halfway through baking for even browning and check for doneness using a toothpick or cake tester.
Adapting recipes to different pan sizes requires some adjustments and a bit of experimentation.
Using a Cast Iron Skillet for Pineapple Upside-Down Cake
You can use a cast iron skillet. It’s way to heavy for me, so I don’t use it.
Size and Batter Quantity – A standard cast iron skillet is typically around 10 to 12 inches in diameter. If a recipe is designed for a 9×13 inch pan, it might make too much batter for a standard skillet. You may need to reduce the batter amount or use any excess to make a few cupcakes. The key is to fill the skillet no more than two-thirds full to avoid overflow during baking.
Weight and Flipping – Cast iron skillets are heavy, which can make the flipping process more challenging. It’s important to have a firm grip and to use a plate or serving platter that is wider than the skillet. You might need assistance for a safe and successful flip. Let the cake cool for a few minutes after baking to allow the caramel to set slightly, then flip it quickly and carefully.
Heat Distribution and Retention – Cast iron is excellent for even heat distribution and retention, which can result in a nicely caramelized topping. However, because it holds heat so well, there’s a risk of the bottom burning if the oven temperature is too high or the cake is left in the oven for too long. Monitor the cake closely as it bakes and perhaps consider reducing the oven temperature slightly compared to what a metal or glass pan would require.
Seasoning of the Skillet – Ensure your cast iron skillet is well-seasoned to prevent sticking. A well-seasoned skillet also adds a subtle flavor depth that can enhance the taste of the cake.
Cleaning and Maintenance – After using your skillet, clean it properly to maintain its seasoning. Avoid soaking it in water and instead clean it while it’s still warm using a brush and hot water, then dry it completely and apply a light coat of oil.
The key is to adjust the recipe accordingly, be mindful of the skillet’s weight when flipping, and monitor the baking process for optimal results.
Pineapple Upside Down Cupcakes
This recipe can be used to make mini pineapple upside down cakes. You will need more pineapple though.
For pineapple rings, they may need to be cut down in size so they fit into the bottom of the pan. I find using pineapple tidbits works better.
Divide the butter evenly among the muffin tin holes. Melt the butter in the oven before dividing the brown sugar evenly over the holes. Top with the fruit. Divide the batter evenly and bake for 15 to 25 minutes or until a toothpick comes out clean.
These will take longer than normal cupcakes to bake because the bottoms do not heat up as quickly due to the fruit.
If you only made one round or square smaller cake, use the rest of the batter for pineapple upside-down cupcakes. Just divide the butter and brown sugar you didn’t use evenly among 6 to 8 muffin tins that have been liberally sprayed with baking spray. Top the brown sugar with additional pineapple and cherries. You may need to cut pineapple rings to fit. I use a cup or two of pineapple tidbits instead. These will take 15 to 25 minutes to bake.
Can I use different types of fruit for this cake?
You can use this recipe and directions for creating many variations of upside-down cakes. I would substitute the pineapple juice with water or a different fruit juice that is complimentary to your chosen fruit. Here’s a list of a few of the fruits we have tried.
- Peaches: Sliced or diced peaches can be used as a substitute for pineapple or in combination with it. They add a sweet, juicy flavor to the cake.
- Mangoes: Sliced mangoes or mango chunks can provide a tropical twist to the dessert with their natural sweetness and vibrant color.
- Apricots: Halved or sliced apricots work well in place of pineapple, offering a slightly tart and sweet flavor profile.
- Apples: Thinly sliced apples, like Granny Smith or Honeycrisp, can be used to create an apple upside-down cake. They pair nicely with cinnamon and brown sugar.
- Berries: You can use a mix of berries, such as strawberries, raspberries, or blueberries, for a colorful and fruity variation.
- Bananas: Sliced bananas, especially caramelized with brown sugar, can be a delightful choice for a unique twist on the classic recipe.
- Pears: Sliced pears, such as Bosc or Bartlett, can work well in place of pineapple. They provide a sweet and slightly grainy texture.
- Plums: Halved or sliced plums can be used to create a plum upside-down cake, offering a tart and sweet contrast.
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Easy Pineapple Upside Down Cake
Equipment
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 1 can pineapple slices 20 ounces, reserve the juice, you'll need one cup of juice or juice and enough water to equal 1 cup
- 1 White cake mix
- 1/3 cup oil
- 3 egg whites or 2 whole eggs
- 12 Maraschino cherries more if desired
Instructions
- Preheat an oven to 350⁰F.
- Spray a 9 X 13 pan with baking spray.
- Place butter into the cake pan and place the pan into the preheating oven to melt the butter. Alternatively, you can melt the butter in another fashion and add to the bottom of the cake pan.
- Remove the pan when the butter has melted.
- Sprinkle the brown sugar evenly over the melted butter in the pan.
- Drain pineapple and reserve the pineapple juice from the can.
- Place the well drained pineapple evenly over the brown sugar mix.
- Remove stems from cherries, if any, and place a cherry into the center of each pineapple ring. More cherries can be added as desired.
- Combine the remaining ingredients, including the reserved pineapple juice. DO NOT ADD ADDITIONAL INGREDIENTS LISTED ON THE BOX.
- Gently pour the batter over the pineapple and cherries in the pan and smooth the batter out.
- Place the cake into the preheated 350⁰F oven and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and cool cake for 4 to 5 minutes.
- Run a butter knife around the sides of the pan to make sure no parts of the cake are sticking to the sides.
- Invert the cake onto a serving platter.
- If any fruit has stuck to the bottom of the pan, simply remove from the pan and add to the top of the cake.
Notes
- If your cake mix doesn’t call for 1/3 cup oil, 1 cup of water, and 3 egg whites, replace those ingredients with whatever is called for on the box, replace whatever liquid is called for with pineapple juice. Do not use the box instructions and then add the additional ingredients.
- Use only well-drained pineapple and cherries.
- When using unsalted butter, add a pinch of salt to the crust.
- Margarine can be used as a substitute for butter.
- The butter and brown sugar can be reduced by half for less of a topping.
- Spray the pan with baking spray even though you are going to be melting the butter right in the pan.
- Do not allow the cake to cool for longer than 5 minutes before inverting or the caramelized topping may stick to the pan.
- Stuck fruit can be removed from the bottom of the pan and placed onto the inverted cake.
- Invert the cake onto a sheet pan that has sides.
- Two 20-ounce cans of pineapple rings can be used to get more pineapple coverage.
- Use the ingredients listed on the cake mix box, replacing pineapple juice for the water.
- The cake can be served will still warm or at room temperature.
- The cake can be stored covered at room temperature.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
This recipe was written and tested by a human.
Editor: Oliver Baysinger
Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Hello.
A quick question:
We are in another country and naturally don’t have this brand of cake powder. Can you send me a good recipe for yellow cake that matches the rest of the ingredients you wrote?
Thank you.
Hi Nasibe!
There isn’t any specific brand, you can use any white or yellow cake mix (or cake powder). Our yellow cake recipe is on the test kitchens schedule, but not ready for sharing.
Making cake today. Sounds like it will be great for my family.
Hello!
I hope you find it as easy and tasty as I do! It’s probably one of the most requested dessert cakes at my hosue!
I made this using an organic vanilla cake mix. This cake is so delicious and super easy. I accidentally added too much pineapple juice (more than a cup) but it turned out fine.
Hi Kay!
Thanks for visiting again and letting me know how it went! I’m really glad that it turned out!
I’m confused, 2 boxes cake mix ? Then directions says 1 cake mix ?
Which is it?
Hi Joy!
I’m confused where you see 2 boxes listed. This recipe uses one cake mix, you can use white, yellow, or even a butter cake mix. Hope this helps!
Could
This go in a 9 in round cake pan ?
Hi Tiffany!
Since this uses a cake mix, it is formulated for a 9X13. If you want to make it in a 9″ pan, I would split it into 2 pans. Hope this helps!
I tried this recipe for the 2nd time and it still came out too oily. When the cake finished baking there was a half inch of oil around the edges. Are you sure 1/3 cup is correct?
Hi Morgan!
You are really using the box cake mix and using the ingredients called for in the recipe but you are replacing the water or milk with pineapple juice. 99% of boxed cake mixes call for 1/3 cup of oil. What brand of cake mix are you using and what do the ingredients call for. Is the cake oily everywhere or just on the sides. If it’s just on the sides, it may just be the “topping” cooking up the sides.
If you give me more details, I’d love to help you troubleshoot this.
This is my favorite cake
Hi Debra!
Thanks for visiting again and rating the recipe. We are happy to hear it’s your favorite! It’s one of ours too!
You did not out the one cup of water or the pineapple juice in the ingredients. It is in the method, but it should probably be in the ingredients list.
Hi Gail!
I’m sorry if the recipe wasn’t clear enough. I made some changes to the recipe card so that it is more clear.
Hope it helps!
Easy and tastes great!
Hi Kriss!
Thanks for visiting again and letting us know!
Hello. Was wondering if I could make the batter a day or two ahead?
Hi Nicole!
I wouldn’t recommend making the batter ahead. The leavening in cake mix activates when you add the liquid, so it needs to go in the oven fairly quickly to get that nice rise. A day or two in the fridge would give you a pretty flat cake.
You have two good options though. You can prep the topping (brown sugar, butter, pineapple rings, cherries) in the pan and refrigerate it covered, then mix the batter fresh when you’re ready to bake. That only takes about 5 minutes.
Or you can bake the whole cake a day ahead. It holds up well and stays nice and moist. Just store it covered at room temperature, or refrigerate and let it come back to room temperature before serving.
Cake turned out beautifully and yummy!
Hi Tavia!
We ae so happy to hear you liked it! Thanks for stopping by again and letting us know.
Happy Easter!
Turned out perfectly. Lovely cake for a Pot Luck ladies luncheon. Made 2 cupcakes for hubs too!
Hi Marty!
I am very happy that they turned out!! I bet your husband liked the cupcakes!
Just made this and it came out perfectly! It is so incredibly moist and fluffy, and the caramelization on the topping is on point. I can hardly wait for it to cool so I can tear into it!!
Hi Elena!
Thanks for visiting again to let me know how it turned out! I’m glad you had no problems with it.
Enjoy!
Hi! I’m making this delicious sounding cake for my dad’s 80th birthday party. I will be substituting a gluten free cake mix. Have you ever tried it gluten free?
Also, what type of 8×10 pan do you recommend, aluminum or glass?
Hi Misty!
I have not tried this cake with a gluten-free mix. It should work out just fine though. I would use a metal baking pan, they are lighter to flip over. With the smaller pan, your cake layer is going to be thicker and may need a few more minutes to bake. Sending your dad birthday wishes!!
Update – I made two of these for our Super Bowl Party, and a third made with a gluten-free yellow cake mix. I used pineapple juice for most of the milk the box called for. It baked up beautifully with no changes to the rest of the recipe. We even had a few guests that preferred the gluten-free pineapple upside down cake!
Made this yesterday. It was perfect!
Hi Jill!
I’m so happy to hear you had it turn out so well!
Thanks for stopping by and letting us know!
Delicious hi brown sugar and pineapples didn’t get brown like I would’ve liked them too but maybe that’s just if I cook a few minutes more
Hi Ann!
You can cook it a little longer. The more time it spends in the oven, the more caramelized the butter and sugar will get. I wouldn’t go too long though, the topping can turn hard (I’ve done that before).
Cheers!
Easy to make, very moist! Big hit with the family. I like that I can control the amount of brown sugar. Will make again and again. Thanks for sharing.
Hi Eva!
I’m happy to hear you liked it! Thanks for stopping by again to let me know.
Happy Holidays!
This was my 1st time making a pineapple upside down cake ! This recipe was really simple and really good !! Thank you !
Hi Stephanie!
I’m happy to hear your first attempt went well! Thanks for stopping by again to let me know.
Happy Holidays!
Hi! Would you use salted or unsalted butter, and do you have a favorite white cake mix for this recipe?
Hi Cassidy!
I use salted butter, but there is enough salt in cake mixes that you can use unsalted. I use white or yellow cake mix for this. I like Pillsbury and Duncan Hines and just buy whichever one is the cheapest the day I shop. Hope this helos!
Cheers!
I’ve made this 3 times so far and it’s a great recipe. It turns out great every time. I use crushed pineapple because my family prefers to have pineapple in every bite. Only once has it stuck in a very small area. And we sneak in extra cherries on 1/2 of it. I’ve made in smaller cake pans to make a layer cake and it was perfect with a light whipped frosting between. It’s very versatile and is great every time. Thanks so much for this.
Hi Nikki!
Thanks so much for visiting again and leaving such a great review and all the ways you have had success. I love that you hide extra cherries on half! If the hubby had his way there would be extra cherries everywhere!! Also love, love, love the idea of your layered pineapple upside down cake. I’m definately going to have to try that soon.
Can you make this before hand and place in the fridge until time to bake?
Hi Claire!
I have never tried that before. I would worry about all the butter, sugar, and extra pineapple juice working it’s way to the top. Sorry I can’t be more help.
Looks delicious! Will be trying this recipe soon!
Hi Linda!
I hope you like as well as we do! I would love to hear how it turns out.
Cheers!
Hello!
Would I be able to substitute the cake with angel food instead of regular white cake?
Hi Leslie!
I’ve never used and angel food cake for this. Sorry.
Will fresh pineapple work just as well as canned?
Hi Melissa!
Fresh pineapple would be ok to use, I would slice it into rings about the same thickness as canned pineapple.
Enjoy!
I just made your recipe ❤️ I love it. My mom will be 89 in August and is not feeling very well right now. This is her favorite make and she will be enjoying it tonight! Thank you for sharing the recipe. I follow the instructions as you suggested snd it’s perfect
Hi Mary!
I’m so happy to hear you loved this recipe and it came out perfect! I hope your mom loves it as much as we do.
Cheers!
Thank you for this awesome recipe!
I reserved the pineapple juice and replaced the water in the cake box recipe with the juice. The flavor it gave this cake is wonderful.
Hi Tina!
It’s amazing what a little juice can do for the flavor! Thanks for visiting again
Cheers!
Made this for our Easter dinner and it came out perfect!
Hi Cindy!
I am so happy that you had great success with this recipe! Thanks for sharing your experience.
Cheers!
Great recipe! Turned out great!
Hi Pamela!
Thanks for visiting again and letting me know how it went!
Cheers!
This is delicious easy recipe. My whole family loves.
Hi, I was wondering if this cake would be good if i made it a day early or is it one that should be eaten same day?
Hello!
This cake is fine made a day early. I have had leftover pineapple upside-down cake last for 4 days, that’s the record number of days this cake has made it at my house. Hope this helps!
Hi I’m making this for my boyfriend tonight but all I have is an 8×8 pan. What temperature and how long should I bake it???
Hi Ashley!
I have never made this is a smaller pan, I have always used a 9X13. I wouldn’t use the entire cake mix in that small of a pan. I would use about 2/3 of it. The temperature will stay the same 350, and I would bake it 30 to 35 minutes. Hope this helps!
What a beautiful cake. Thank you so much for the tips! I baked this to bring up to my son for a day celebration at the fair. We haven’t had it yet, but I’m sure it’s delicious.
Hi Debbie!
I’m so happy to hear that the tips helped with your cake! Thanks for visiting again to let me know.
Cheers!
I’m ready to impress my guests! Thank you for your great easy to follow instructions and tips! My pineapple upside down cake came out perfectly!!
Hi Annette!
I’m so happy your cake turned out! Thanks for stopping back by and sharing!
Making it now. Yum
I have always been so intimidated to make Pineapple upside down cake because it looks like it would be difficult to make also probably the fact that it was always my favorite cake my mom made for me while growing up and I didn’t feel I could do it justice. However, this was SO simple, and so moist. It came out absolutely PERFECT!!
Hi Cat!
I’m so happy you tried this recipe and worked out for you! Hard to believe it’s easier than it looks until you’ve made it.
Cheers!
So simple and it smells great baking. Can’t Wait to try it.
Amen!!
I just put mine in oven, Can’t wait to see how it comes out! The box says 23 to 28 min and your recipe says 40+ 45 minutes.
Which one should we go by?
Hi Jacqueline, I know this is a little late, but go by the 40 minutes. There is a lot of spare liquid on the bottom of the pan.
My sister made this cake and none of the pineapples came off they stayed on the cake! Wow looks good! Will eat it later after it cools
Hi Melody!
I am really happy to hear her pineapple stayed on the cake. I made one over the weekend and I lost 2. LOL! I hope you love it when you taste it!
Cheers!
Well this is the first time I have ever had pineapple upside down cake was so GOOD! Wow really good
Was delicious
Thanks for coming back and letting me know how it was!
I used this recipe and I forgot to use the baking spray but let me tell you…this is one of the best cakes I’ve ever made! It did stick a little on the bottom but it was really easy to put on the cake. I also used a non stick baking pan. I had to left a comment. I used Pineapple Supreme cake mix. I was strolling the comments and I just knew my cake was going to fall apart but it didn’t. Thank you!
Hi Shanika!
Thanks for swinging by and leaving a comment.
I am so glad your cake turned out! My pineapple sticks to the bottom too sometimes, but like you said, they are easy to put back on.
I am going to have to try the pineapple supreme mix.
Cheers!
This cake looks beautiful. I was very skeptical that it would actually come out nice and clean because the pineapples were a little bit squished in the pan. I followed the directions and after 4 minutes flipped it. Can’t wait to have it for my 4th of July gathering.
Hi Karen!
I am happy to hear that your cake turned out! Have a Happy 4th of July!
Cheers
How do you flip a 9×13 sheet cake? Ok to make 2 round cake pans, dividing equally? How could I do this as a Bundt cake if that’s OK.
Hi Inette!
Flip a 9X13 cake by placing a cookie sheet with sides or a jelly roll pan over the cake and flip. It’s easy, I do it all the time! It would be fine to put it into 2 8-inch round cake pans. I have never made this in a Bundt pan so I can’t comment on how to do that, but I have seen photos where people have stood halves of pineapple rings and cherries in the bottom of the pan. Hope this helps!
Cheers!
I made it today, exactly as directed, and it is FABULOUS! Came out perfectly! Yummy!
Thanks for letting me know! I love it when a recipe works perfectly!
I didn’t grease the pan first because I didn’t see it in the notes. Maybe you could state this in the ingredients instead.
Hi Cindy!
Sorry you missed the notes. Great tip to add the notes to the recipe directions.
Cheers!
I was super excited to try the recipe. The Flavour is good… but the consistency is too airy and not thick enough. I used 3 egg whites. Also, the top is more gooey than caramelized. I guess I was hoping for the top to harden a bit. It looks pretty though! Thanks for sharing. I love how you explain step by step.
Hi Lu!
I’m glad you found the instructions helpful!
The consistency of the cake itself will have more to do with the brand of cake mix used. You can just bake the cake for an extra 5 to 10 minutes and the top should caramelize more.
Stay safe and be well!
Hi I tried this recipe today I never made a pineapple upside down cake before and it turned out beautifully! It was so easy!
Hi Judy!
I am so happy that you had luck with the cake and thought it was easy!
Im making this for Xmas dinner to go with ham.
I like that idea!
Happy Holidays!
I made this cake for my husband’s birthday today. It tastes great and came out even better than expected! I will be saving this and making it again.
Hi H.W.
I’m so glad it worked out for you! this is my husband’s favorite cake and he requests it every birthday!
Cheers!
I was so excited to make this cake I didn’t grease the pan☹
I make this cake all the time. Husband’s favorite. I add well drained crush pineapple to batter and use applesauce instead of oil. May need a little more baking time.
Hi Darlene!
Those changes sound delicious!
Happy Holidays!
Baked this for my nephew birthday. He loved it!
Hi Lola!
Glad to hear that!
Cheers!
Hi. I need to make this a day ahead. Do you think it would be okay to leave in fridge overnight? I just don’t want the sugar and butter to solidify.
Hi Jessica!
I think it would fine in the refrigerator overnight. It would also be fine at room temperature overnight. The butter and the sugar will kind of turn into a caramel while baking and absorb into the cake. I would worry too much about them solidifying.
Hope this helps!
Stay Safe!
My 14year old daughter made it for her luau party and it was delicious! Also, we used our Pyrex glass dish and didn’t alter the baking temperature and it turned out perfect. It all got eaten last night and I already want to make it again for the family to eat!
Hi Ashley!
I’m happy to hear your daughter was able to make this without a problem! Thanks for coming back and letting me know and leaving 5 stars.
Cheers!
My mom always made her pineapple upside down cake in a cast iron skillet. I’m making the cake tomorrow I. A cast iron skillet. Should I reduce the Baki g temp?
Hi Donna!
You shouldn’t need to change the baking temperature. Depending on the size of your skillet, you may need to reduce the amount of butter, brown sugar, and pineapple. If it fits 9 pineapple slices with room to spare then you should be OK with the listed ingredients.
Cheers!
I made it for the first time today and it came out perfect! Used two whole eggs. Part of the sides fell off but wasn’t bad. Can’t wait to taste it tonight for a party!
Hi Danielle!
Thanks for leaving so many stars! I hope the folks at your party love it too.
Cheers!
I’m going to try baking in a glass Pyrex 9X13. I will make sure a spray baking spray so it will not stick. I made pineapple upside cupcake; it turned out good but did have some cupcake stick to the bottom of cupcake liners
I made this and the bottom/top when flipped was complete mush. I did some digging and noticed your recipe calls for at least twice the amount of butter I’ve seen on any other recipe. My guess is that is why a previous user had trouble as well. Most recipes call for 3 tablespoons to 1/4 cup of butter, not 1/2!!
Hi Brittany!
Sorry you had trouble with this recipe. With a pineapple upside-down cake, the bottom will never be as cooked as a regular cake mix, the top should be slightly gooey like caramel. You can certainly reduce the butter for less of a topping like the notes say, but even then the top is not going to be firm and solid like any other cake.
Delicious!
Made this yesterday and it was an epic fail….I left it in the oven for 45 minutes, inserted toothpick which came out clean…when I inverted it, the whole bottom was mushy…had to throw the whole thing out
Hi Anna!
Sorry to hear that your cake didn’t turn out. I need more details to help you troubleshoot. I have made this cake hundreds of times and have had the fruit stick to the pan a time or two, but never had an epic fail.
Stay Safe!
Wonderful recipe! I used the Duncan Hines pineapple supreme cake mix and pineapple chunks because that’s what I had when the baking bug bit! I think 1/2 butter is perfect, my cake is perfectly caramelized on top and light and moist on the bottom.
Hi Jennifer!
Thanks for coming back to leave a comment and a 5-star review! I’m really glad to hear that you had success with the recipe.
Cheers!
Made this today in a #9 iron skillet. Used all but 1 cup of cake batter, turned out perfect. Thanks!
PS. I’m wondering if the people that had the mushy cake used the directions on the box cake recipe and your directions and actually doubled the oil? If you are not accustomed to baking and well, I’ll just leave it there. For clarity follow the box cake recipe or use the cake mix plus 1/3 up oil and 3 eggs, one or the other not both.
Hi Ken!
Thanks for pointing that out! I’ll add a note to the recipe card. Glad you had success!
Yummy cake
We’ve made this twice and love it! Excited to have it for our Easter dessert.
Hi Nikki!
Thanks for the 5-stars! I’m so glad you like it, it’s one of our favorite cakes!
Happy Easter!
My 1st try was a success! Thank you!
How many servings?
Hi Diana!
This cake serves 12. Hope this helps!
Cheers
Same instructions for glass pan?
Hi Jody!
I have never used my Pyrex cake pan for this recipe, but the recommendations for baking in a glass pan are to reduce the heat by 25 Degrees F. So I would bake this at 325 Degrees F. I would also use an upper rack to prevent the pineapple and sugar from burning before the cake is done. Glass pans tend to cook hotter on the bottom.
Hope this helps.
Stay Safe!
I used a coconut favored cake mix, added some roughly chopped pecans with the brown sugar layer … and OMG this was so good! My daughter is newly obsessed with pineapple so I’m taking full advantage of it for my picky eater! Ha thanks for the recipe and great tips!
Hi Courtney!
Love the idea of using coconut cake mix and pecans! I bet it tastes tropical!
Cheers!
OMGoodness this sounds amazing .
Thanks for the suggestions : )
Can pineapple upside down cake be made the day before serving?
Hi Linda!
Thanks for stopping by and asking!
It sure can! We keep ours on the countertop for the 3 or 4 days it lasts at my house!
Cheers!
Can you use the entire egg? Box mix calls for it. Also what about yellow cake mix?
Hi Sue!
Thanks for asking! You can use a yellow cake mix and the number of eggs called for on the box mix directions. I have updated the recipe card to include that tip in the notes. Hope this helps.
Cheers!
This turned out so well. Thanks for the recipe!
Hi Trish! Thanks for letting me know how it went! So glad you liked it!
Cheers!
Can you use a gluten-free yellow cake mix for this recipe? Looks simple and delicious!!
Hi Staci!
If the cake mix you regularly use bakes up like a regular box cake mix it should work just fine.
Cheers!