Upside Down Pineapple Cake Recipes

Easy Pineapple Upside-Down Cake

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it’s no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty’s with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Prep: 15min

Total: 1h50min

Yield: 12

Serving Size: 1/12 of Cake

Nutrition Facts: calories 380 , Carbohydrate 57 g, Cholesterol 55 mg, Fat 3 , Fiber 0 g, Protein 3 g, Saturated Fat 5 g, servingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, Trans Fat 0 g

Ingredients:

• 1/4 cup butter
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained, juice reserved
• 1 jar (6 oz) maraschino cherries without stems, drained
• 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
• Vegetable oil and eggs called for on cake mix box

Instruction:

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Pineapple Upside-Down Cake

Can you imagine a world without pineapple upside-down cake? Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake—what’s not to love? But the true secret to this cake’s beauty is in the “flip” that happens when you remove it from the oven. It might sound intimidating, but it’s so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.

Prep: 15min

Total: 1h10min

Yield: 9

Serving Size: 1 Serving

Nutrition Facts: calories 390 , Carbohydrate 62 g, Cholesterol 40 mg, Fat 2 1/2 , Fiber 1 g, Protein 4 g, Saturated Fat 6 g, servingSize 1 Serving, Sodium 270 mg

Ingredients:

• 1/4 cup butter
• 2/3 cup packed brown sugar
• 9 slices pineapple in juice (from 20-oz can), drained
• 9 maraschino cherries without stems, if desired
• 1 1/3 cups Gold Medal™ all-purpose flour
• 1 cup granulated sugar
• 1/3 cup shortening
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg

Instruction:

1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Pineapple Upside-Down Cake

Prep: 0 20min0

Total: 0 1 0

Yield: 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 738, Fat 21g, Saturated Fat 10g, Carbohydrate 133g, Fiber 2g, Sugar 100g, Protein 7g, Cholesterol 81mg, Sodium 478mg

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 stick unsalted butter, at room temperature
• 1/4 cup vegetable shortening
• 1 1/2 cups whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 20-ounce can sliced pineapple,
• 2 tablespoons juice reserved (drink the rest!)
• 1 1/3 cups packed light brown sugar
• Maraschino cherries, stemmed (optional)

Instruction:

1. Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, baking powder, salt, granulated sugar, 1/2 stick butter, the shortening, milk, eggs, vanilla and 2 tablespoons pineapple juice in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside.
2. Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it’s evenly distributed-you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat and layer the pineapple slices over the top. If desired, place maraschino cherries in the centers of the pineapple slices.
3. Pour the batter evenly over the pineapple slices and gently spread to even out the top. Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
4. Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It’s best served warm.

The BEST Pineapple Upside Down Cake

FAQ

Why is the top of my pineapple upside down cake soggy?

What is the trick to flipping pineapple upside down cake?

Is it better to make pineapple upside down cake the day before?

How many days ahead can I make pineapple upside down cake?

Can I use pineapple juice instead of water in a cake mix?