Dessert

Pineapple Upside Down Cake Recipe

Bylina Carter October 20, 2025October 20, 2025

Introduction

Pineapple Upside Down Cake is a classic dessert that combines the sweetness of caramelized pineapple and cherries with a moist, flavorful cake. This easy-to-make recipe brings a tropical twist to any gathering and is perfect for both beginners and experienced bakers.

A single slice of pineapple upside-down cake is shown on a white plate with a white marbled texture background. The cake has two main layers: the bottom layer is light yellow with a soft, crumbly texture, while the top layer is a glossy, golden-brown ring of cooked pineapple. In the center of the pineapple ring, there is a shiny red cherry. The edges of the pineapple ring look slightly caramelized, and the cherry has a smooth surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick butter, melted
1 cup light brown sugar

10 maraschino cherries, stems removed and pitted
20 oz pineapple rings, juice reserved

1 box yellow cake mix (plus ingredients called for on the package)
1 extra egg

20 oz crushed pineapple, drained
3.4 oz French vanilla instant pudding

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: In a 9 x 13” baking dish, mix the melted butter and brown sugar together, then spread evenly across the bottom.
Step 3: Drain the pineapple rings, reserving 1 cup of the juice. Arrange the pineapple rings side by side over the butter and sugar mixture. Cut rings in half if needed to fit evenly.
Step 4: Fill the center of the pineapple rings and any gaps with the pitted maraschino cherries.

Step 5: In a separate bowl, prepare the cake batter by mixing the boxed cake mix with the oil and eggs as directed, but do not add water. Instead, replace the water with the reserved pineapple juice and add one extra egg.
Step 6: Stir in ¾ of the drained crushed pineapple and the instant pudding mix until well combined.
Step 7: Pour the batter evenly over the pineapple rings and cherries in the baking dish.

Step 8: Bake on the center rack for 40 minutes or until a toothpick inserted near the center comes out clean.
Step 9: Let the cake cool upside down in the dish for at least 30 minutes before flipping onto a parchment paper-lined surface.
Step 10: Cut into pieces, serve warm, and enjoy!

Tips & Variations

Use fresh pineapple slices for an extra burst of flavor and texture.
Try swapping maraschino cherries with fresh or frozen cherries if available.
For a richer cake, add a teaspoon of vanilla extract to the batter.

If you prefer a less sweet topping, reduce the brown sugar to ½ cup.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in the microwave for 15-20 seconds to enjoy warm again.

How to Serve

A rectangular pineapple upside-down cake with a shiny golden-brown caramel layer on top, decorated with evenly spaced circular yellow pineapple slices, each with a bright red maraschino cherry in the center and smaller cherries placed in between the slices; the cake is resting on white parchment paper with a white marbled texture surface underneath and a blue and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without boxed cake mix?

Yes, you can use your favorite homemade yellow cake recipe instead. Just be sure to adjust the liquid to include the reserved pineapple juice as called for in the original recipe.

How do I prevent the cake from sticking when flipping it?

Make sure to spread the butter and sugar mixture evenly and use a nonstick or well-greased baking dish. Allow the cake to cool for the full 30 minutes before flipping to help it release more easily.