Pineapple Upside Down Cake pairs a moist pineapple-flavored cake with an irresistible layer of buttery caramelized pineapple slices and cherries.
This recipe starts with a box of yellow cake mix, so it’s super easy to make!
Unsalted butter Brown sugar Canned pineapple Maraschino cherries Yellow cake mix Pineapple juice Eggs
Pour the butter into the baking dish and add the brown sugar. Set the pineapple rings into the pan, then place a cherry in the center of each pineapple.
Prepare the cake mix in a large bowl with the reserved pineapple juice, butter, and eggs.
Prepare the cake mix in a large bowl with the reserved pineapple juice, butter, and eggs. Slowly pour this into the prepared pan, being careful not to move the pineapple rings.
Bake for 45-50 minutes. Place a heatproof plate or platter on top of the baking dish and carefully turn it over.
Pineapple Upside Down Cake is one of those recipes that’s a classic for a reason: it’s just so dang good!
This cake can be stored wrapped or in an airtight container in the refrigerator for up to 5 days.
You should flip an upside down cake when it’s done baking and while it’s still hot. This will help the sauce run down into the cake, making it moist and delicious!