Upside-Down Pineapple Cake

Directions

1. Preheat the oven: Set to 350°F (175°C) and grease the 13×9 inch baking pan lightly.
2. Prepare the caramel layer: In the prepared pan, mix the melted butter and 1 cup of light brown sugar until well combined. Spread evenly to cover the bottom of the pan.
3. Arrange the pineapples: Lay the drained pineapple slices on top of the butter-sugar mixture. Place a maraschino cherry in the center of each pineapple ring. Spoon some of the crushed pineapple in the spaces between the pineapple slices to add extra juiciness.
4. Mix the cake batter: In a large mixing bowl, combine the yellow cake mix, 1/2 cup oil, 4 eggs, 1 cup pineapple juice, and the remaining crushed pineapple. Stir until well combined and smooth.
5. Pour batter over pineapples: Carefully spread the cake batter evenly over the arranged pineapple slices, covering them completely.
6. Bake the cake: Place in the preheated oven and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool slightly and invert: Let the cake cool for about 5 minutes. Place a foil-wrapped pan or serving platter on top of the cake pan and carefully invert the cake. Gently lift the pan to reveal the caramelized pineapple topping.
8. Serve: Slice into squares or rectangles and serve warm or at room temperature.

Recipe Details

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12–16
Difficulty: Easy

Variations & Substitutions

• Tropical twist: Add shredded coconut to the cake batter for extra flavor.
• Sugar swap: Use coconut sugar instead of brown sugar for a deeper caramel flavor.
• Cherry-free option: Simply omit the maraschino cherries or replace with fresh berries.
• Mini cakes: Use muffin tins to make individual upside-down pineapple cakes.

Serving Suggestions