Pineapple Upside-Down Cake doesn’t have to be complicated! My recipe is simple, easy, and always a crowd-pleaser. Adding the pineapple juice to the vanilla cake batter gives it an extra burst of flavor and keeps the cake incredibly moist.

Using a boxed cake mix makes this dessert quick to put together without sacrificing taste. Whether you’re making it for a family dinner, holiday, or special occasion, you really can’t go wrong with this classic favorite!

Recipe

Pineapple Upside-Down Cake

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This easy Pineapple Upside-Down Cake is sweet, moist, and packed with pineapple flavor. Made with boxed vanilla cake mix and pineapple juice for extra flavor and moisture, it’s a simple take on the classic dessert that’s perfect for holidays, gatherings, or any special occasion

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Scale

Ingredients

Cake Batter

1 box vanilla cake mix
3 eggs
1/2 cup melted butter
3/4 cup pineapple juice from the canned pineapple
1/4 cup milk

Topping

1 can sliced pineapple reserve the juice for the cake batter
1 jar maraschino cherries
3/4 cup brown sugar
1/4 cup melted butter
1/4 cup cold butter sliced into thin pieces

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, crack the eggs and beat them lightly. Add the melted butter, pineapple juice, milk, and vanilla cake mix. Mix with a hand mixer on low speed for 1 minute, then increase to high speed for 1 minute, until the batter is smooth. Set aside.
Spray a 10-inch round cake pan or a 9×13-inch deep baking dish with nonstick cooking spray.
Arrange the pineapple slices evenly in the bottom of the prepared pan. Place a maraschino cherry in the center of each pineapple ring.
In a small bowl, combine the brown sugar and 1/4 cup melted butter until well mixed. Spoon and spread the mixture evenly over the pineapple slices.
Evenly place the thin slices of cold butter over the brown sugar mixture.
Carefully pour the prepared cake batter over the pineapple layer and spread it evenly.
Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 30 minutes to 1 hour.
Carefully run a knife around the edges of the pan, place a serving platter over the cake, and quickly invert it. Lift the pan away carefully.
Allow the cake to cool completely to room temperature before slicing and serving.

Connie’s notes

Using a boxed cake mix not only makes this recipe quick and easy, but it also turns out perfectly every time. Adding pineapple juice to the batter gives the cake an extra boost of pineapple flavor while keeping it incredibly moist.

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