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Easy Pineapple Upside-Down Cake Recipe with Boxed Cake Mix

Easy Pineapple Upside-Down Cake

A tender boxed yellow cake baked over buttery brown sugar, pineapple rings, and maraschino cherries, then inverted while warm for a glossy fruit topping. This simple dessert serves 12 and is perfect for potlucks, birthdays, and family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Fruit Topping
  • 1 20-ounce can Pineapple slices in juice, drained; reserve the juice
  • 1/2 cup Unsalted butter, melted
  • 1 cup Packed light brown sugar
  • 8-10 cherries Maraschino cherries, drained
Cake Batter
  • 1 box, approximately 15.25 ounces Yellow cake mix
  • 3 eggs Large eggs
  • 1/3 cup Vegetable oil
  • 1 cup Reserved pineapple juice, supplemented with water if needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease a 9-by-13-inch baking pan or two 9-inch round cake pans, making sure the corners and sides are coated well.
  2. Melt the unsalted butter and pour it evenly into the bottom of the prepared pan. Sprinkle the packed brown sugar over the butter in an even layer.
  3. Arrange the drained pineapple slices over the brown sugar. Put one drained maraschino cherry in the center of each pineapple ring.
  4. Prepare the yellow cake mix with the eggs, vegetable oil, and 1 cup pineapple juice. If the can does not provide a full cup, add water to reach 1 cup, then mix just until smooth.
  5. Pour the batter carefully over the pineapple and cherries. Spread it gently into an even layer without disturbing the fruit arrangement.
  6. Bake for 45 to 50 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
  7. Cool the cake in the pan for about 10 minutes. Run a knife around the edges, place a serving platter over the pan, and invert the cake in one quick, confident motion.
  8. Leave the pan upside down over the cake for about 1 minute so the topping can release. Lift the pan away, let the cake finish cooling briefly, and serve warm or at room temperature.

Notes

Drain the pineapple and cherries thoroughly to prevent a watery topping. Reserve the pineapple juice for the batter, adding water only if needed to make 1 cup. Invert the cake while it is still warm because the brown-sugar topping may harden and stick if the cake cools completely in the pan. Some cake mix packages call for slightly different amounts of eggs, oil, or liquid, so check the package directions before mixing. A 1/4-cup butter variation is also used in some published versions, but this recipe uses 1/2 cup for a rich, buttery topping.