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Homemade Pineapple Upside Down Cake made with box cake mix

Pineapple Upside Down Cake

A nostalgic dessert that combines retro charm with modern convenience, featuring caramelized pineapple and cherries atop a golden cake.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Caramel Fruit Base
  • ¼ cup melted butter
  • 1 cup brown sugar
  • 1 can sliced pineapple (20 ounces, reserve juice)
  • 18 pieces maraschino cherries
For the Cake Batter
  • 3 pieces eggs
  • ½ cup vegetable oil
  • 1 box yellow cake mix (15.25 ounces)

Method
 

Prep and Oven
  1. Preheat your oven to 350°F (175°C). Place the oven rack in the middle position.
Build the Caramel Fruit Base
  1. Add the melted butter to a 9×13 baking dish and spread it to coat the bottom.
  2. Sprinkle the brown sugar evenly across the bottom of the pan.
  3. Arrange the pineapple circles over the brown sugar and place one cherry in each center.
Mix the Batter
  1. Pour the pineapple juice from the can into a measuring cup and add water until it reaches 1 cup total.
  2. Beat the pineapple juice, eggs, and oil in a large mixing bowl until combined.
  3. Stir in the cake mix until smooth and free of lumps.
Assemble and Bake
  1. Pour the batter over the fruit layer and spread evenly.
  2. Bake for 45 minutes, or until golden and pulling away from edges.
  3. Run a knife around the edge and invert the cake onto a tray while warm.
  4. Cool for about 15 minutes, slice, and serve.

Notes

Use fresh pineapple when in season for a brighter flavor. Using dark brown sugar enhances caramel flavors.