Description

This Pineapple Upside Down Cake is a classic, tropical dessert featuring a rich caramelized brown sugar and butter base topped with juicy pineapple rings and maraschino cherries. The yellow cake batter is enhanced by pineapple juice and crushed pineapple for extra moistness and flavor, and a touch of French vanilla instant pudding to create a tender, luscious crumb. Baked to golden perfection and served warm, this cake offers a delightful balance of sweet and fruity notes.

Ingredients

Scale

Topping

1 Stick Butter, melted
1 Cup Light Brown Sugar
10 Maraschino Cherries, stems removed and pitted
20 Oz Pineapple Rings (canned), drained, juice reserved (approx. 1 cup)

Cake Batter

1 Box Yellow Cake Mix
Ingredients as required by cake mix box except water (usually eggs and oil)
1 Extra Egg (in addition to package amount)
Approximately 1 cup Pineapple Juice (replacing water called for on box)
20 Oz Crushed Pineapple, drained
3.4 Oz French Vanilla Instant Pudding Mix

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
Prepare Topping: In a 9 x 13 inch baking dish, combine the melted butter and light brown sugar. Stir and spread the mixture evenly across the bottom of the dish to create a caramelized base.
Arrange Pineapple and Cherries: Drain canned pineapple rings, reserving about 1 cup of juice. Place the pineapple rings side by side over the butter-sugar mixture in the baking dish. If needed, cut rings in half to fit evenly. Fill the gaps and center spaces between pineapple rings with pitted maraschino cherries.
Mix Cake Batter: In a mixing bowl, prepare the yellow cake mix according to the package instructions, substituting pineapple juice for the water and adding one extra egg beyond what the package calls for. Mix in 3/4 of the drained crushed pineapple and the French vanilla instant pudding mix until well combined. This modification ensures a moist and flavorful batter.
Assemble Cake: Pour the prepared cake batter evenly over the pineapple and cherry arrangement in the baking dish, spreading it out gently but thoroughly.
Bake: Place the baking dish on the center oven rack and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Flip: Once baked, let the cake cool in the pan for at least 30 minutes without flipping to allow the topping to set. After cooling, carefully invert the cake onto a parchment paper-lined surface so the pineapple and cherries become the beautiful top layer.
Serve: Cut the cake into slices and serve warm to enjoy the full depth of flavors and moist texture.

Notes

Replacing water with pineapple juice in the cake mix adds moisture and enhances pineapple flavor.
Adding instant pudding mix improves the cake’s tenderness and moistness.
Use a sharp spatula to spread the batter carefully over the pineapple to avoid disturbing the arrangement.
Allowing the cake to cool before flipping helps prevent the topping from sticking to the pan.
The cake is best served warm but can also be enjoyed at room temperature.
Storing leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pineapple Upside Down Cake, Pineapple Dessert, Classic Cake, Tropical Cake, Yellow Cake, Easy Dessert