This Pineapple Upside Down Cake With Cake Mix takes less than ten minutes to prepare, resulting in a sweet, gorgeous, fruity cake that is big enough to feed the whole family!

slice of pineapple upside down cake on a white plate.

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Easy Cake Mix Pineapple Upside Down Cake Recipe

Classic Pineapple Upside Down Cake is one of my all-time favorite dessert recipes. Sweet, fruity, and easy to make, it’s truly timeless and has been popular for generations!

And, it is easy to see why! Not only is it easy to make, but it has a bright, bold, fruity flavor infused in a fluffy vanilla cake. Paired with a sticky brown sugar glaze and pineapple rings, it’s truly irresistible.

However, I don’t always have time to make pineapple upside down cake from scratch. So, I figured out a shortcut with this cake mix pineapple upside down cake recipe!

With simple ingredients, it comes together quickly and tastes just like the original recipe. Large enough to feed a crowd, this easy cake is a true winner!

If you love this recipe, be sure to check out my Hummingbird Cake. It’s another traditional cake made with pineapple and pecans. Then, try my Strawberry Cake for another delicious fruity creation. Ug, just writing this is making me want to eat all the cake!

Pineapple upside down cake being served with a spatula.

Ingredients for Pineapple Upside Down Cake Made With Cake Mix

To print: see recipe card below

Ingredients for pineapple upside down cake on a white counter.

1/4 cup melted butter – I always bake with unsalted butter.
1 cup brown sugar – Light brown sugar or dark brown sugar will work. I like to use dark brown sugar for a more intense flavor.
1 can sliced pineapple
18 Maraschino cherries
1 box yellow cake mix – Any brand will work, but I love Betty Crocker Super Moist Yellow Cake.
1/2 cup vegetable oil
3 eggs – Set the eggs out to come to room temperature before you begin. This allows for easy mixing!

Variations

Replace the vegetable oil with melted coconut oil to add a subtle tropical flavor to the cake.
Use fresh pineapple in place of canned slices. Cut the slices so they are about 1/4 of an inch thick. Then, quickly sauté them in a little butter to make them soft before placing them in the baking pan.
Swap the yellow cake mix with a white cake mix for a slightly different taste.
Bake the cake in a 9″ bundt pan rather than a 9×13 baking dish. Be sure to grease the pan well with baking spray to make sure the cake slides out easily!

top down image of a casserole dish with brown sugar and melted butter layered at the bottom.

pineapple slices with maraschino cherries in baking dish.

Directions for How to Make Pineapple Upside Down Cake With Cake Mix

Prepare: Preheat your oven to 350 degrees Fahrenheit. Add the melted butter to a 9×13 baking dish, and swirl it around to coat the bottom. Next, sprinkle brown sugar across the bottom of the pan.
Add the pineapple: Blot the pineapple with a paper towel to remove excess moisture. This prevents the cake from becoming soggy! Arrange the pineapple rings evenly across the bottom of the pan. Then, place a single cherry in the center of each pineapple circle.
Add the juice: Pour the leftover pineapple juice into a measuring cup. Then, fill the cup with water until it reaches one cup.
Beat: Pour the pineapple juice and water mixture into a large mixing bowl. Add the eggs and vegetable oil, and beat until smooth. Scrape down the sides of the bowl as needed to ensure all the ingredients are well combined.
Create the cake batter: Stir the cake mix into the bowl of wet ingredients. Stir just until the batter is smooth. Be careful not to overmix!
Bake: Pour the cake batter over the pineapple slices in the pan, spreading the batter evenly. Bake for 45 minutes or until the cake is golden brown and pulling away from the edges. A toothpick inserted into the center will also come out clean. Adjust the baking time as needed, depending on your oven and the cake mix used.
Invert: Run a knife around the edges of the pan to loosen the cake. Then, flip it over onto a tray. Make sure to get all the juice out of the bottom, pouring it on top of the cake!
Serve: Allow the cake to cool for about 15 minutes before slicing and serving.

Serving Suggestions

You can serve this dessert warm, but it will be messy! So, it’s best to let it cool before slicing. Enjoy it on its own, or add your favorite cake toppings! Some of my favorites include whipped cream, vanilla ice cream, or shredded coconut flakes.

close up picture of one slice of pineapple upside down cake.

How to Store + Freeze Pineapple Upside Down Cake

Store pineapple upside down cake in the fridge for up to four days. Transfer it to an airtight container, or wrap it in plastic wrap to keep it fresh. Do not store this recipe at room temperature!
Freeze leftovers for up to three months. Wrap it tightly in plastic wrap. Then, transfer it to an airtight container or sealable bag.
Thaw the cake in the fridge overnight. Then, enjoy the cake cold. Or, warm slices for 20 to 30 seconds for an ooey gooey dessert.

Quick Tip

If the cake cools for too long in the baking dish, it can be hard to flip and remove it from the pan. The brown sugar sauce gets very sticky and acts like glue, holding the cake in the pan.

If this happens, simply pop the cake back into the hot oven for roughly two to three minutes. This will melt the brown sugar sauce, loosening the cake again, and you’ll easily be able to flip it again.

Pineapple Upside Down Cake Made with Cake Mix

Pineapple upside-down cake with cake mix takes less than ten minutes, giving you a gorgeous, fruity cake big enough for the whole family!

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Course: Dessert

Cuisine: American

Author: Kasey Schwartz

Servings: servings

Prep Time: 10

Cook Time: 45

Total Time: 55

Equipment

9×13 baking dish
Measuring cups and spoons
Can opener
Large mixing bowl
whisk

Ingredients

Instructions

Preheat your oven to 350 degrees F.
Add the melted butter to a 9×13 baking dish and spread it around the bottom of the pan.
1/4 cup melted butter
Sprinkle the brown sugar across the bottom of the pan.
1 cup brown sugar
Arrange the pineapple circles across the bottom of the pan and place one cherry in the center of each pineapple circle.
1 can (20 ounces) sliced pineapple, 18 maraschino cherries
Pour the pineapple juice from the can into a measuring cup then fill the cup with water until it reaches 1 cup. You want a total of 1 cup of liquid.
Pour the pineapple juice and water mix into a large mixing bowl then beat in the eggs and vegetable oil.
3 eggs, ½ cup vegetable oil
Stir the cake mix into the bowl and stir until the batter is smooth.
1 box (15.25 ounces) yellow cake mix
Pour the batter on top of the pineapple slices in the prepared pan. Gently spread the batter so it is even in the dish.
Bake for 45 minutes. The cake will look golden brown and be pulling away from the edges of the pan.
Remove the cake from the oven and run a knife around the edge of the pan to loosen the cake. Flip the pan over onto a tray. Make sure to get all the juice out of the pan- that the good stuff!
Cool for about 15 minutes, then slice and serve.

Notes

You can also choose to slice and serve the cake right out of the pan rather than flipping it over onto a tray. However, you should flip each slice onto a plate so the pretty pineapple is facing upward.

Nutrition

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Comments

Faustino Bennink says:

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I’m still learning from you, but I’m making my way to the top as well. I definitely love reading all that is posted on your website.Keep the aarticles coming. I loved it!

Chris says:

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Haven’t made it yet. Did I miss something? Why so many cherries (18).