1096 Recipe Delicious Pineapple Upside Down Cake 2

1096 Recipe Delicious Pineapple Upside Down Cake 2

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Delicious Upside Down Pineapple Cake Versatile Foodie
Delicious Upside Down Pineapple Cake Versatile Foodie from versatilefoodie.com

Welcome to the ultimate guide on how to make the most delicious pineapple upside down cake you’ve ever tasted! This recipe is perfect for any special occasion or just as a sweet treat to enjoy with your loved ones. With 1096 recipes under its belt, this one is sure to impress. So, let’s get started!


  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 can (20 oz) pineapple slices, drained
  • 1 jar (6 oz) maraschino cherries, drained and patted dry
  • 1 box (18.25 oz) yellow cake mix
  • 1 cup pineapple juice
  • 1/2 cup vegetable oil
  • 3 large eggs


  1. Preheat oven to 350°F (175°C).
  2. Pour melted butter into a 9×13 inch baking pan.
  3. Sprinkle brown sugar evenly over butter.
  4. Arrange pineapple slices and cherries in single layer over brown sugar.
  5. In a large bowl, beat cake mix, pineapple juice, oil, and eggs on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  6. Pour batter over pineapple and cherries.
  7. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
  8. Cool for 5 minutes before inverting onto a serving plate. Serve warm or at room temperature.
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Nutritional Information

Serving Size: 1 slice
Calories: 385
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 58mg
Sodium: 345mg
Total Carbohydrates: 55g
Dietary Fiber: 1g
Sugar: 40g
Protein: 3g

Cooking Time

Total Time: 1 hour (including prep time)


  • 9×13 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Toothpick
  • Serving plate

Serving Suggestions

This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a tropical drink such as a piña colada or a Bahama Mama for the ultimate island experience.


Try using different fruits such as peaches or apricots instead of pineapple. You can also add chopped macadamia nuts to the batter for some added crunch.


If you don’t have pineapple juice, you can use the juice from the can of pineapple slices. You can also substitute the vegetable oil with canola oil or melted coconut oil.


This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. To reheat, place in the oven at 350°F (175°C) for 10-15 minutes or until warm.


  • Make sure to drain the pineapple slices and cherries well before using them in the recipe to prevent the cake from becoming too moist.
  • Use a nonstick baking pan or line the pan with parchment paper to prevent sticking.
  • For an extra moist cake, poke holes in the cake with a toothpick after it comes out of the oven and pour a mixture of sweetened condensed milk and pineapple juice over it.
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This recipe is adapted from the classic Betty Crocker version of pineapple upside down cake. It has been tweaked to perfection over the years to create the ultimate tropical treat.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, but you will need to slice the pineapple into thin rounds and grill or sauté them in a pan with butter and brown sugar before arranging them in the pan.

Can I make this cake ahead of time?

Yes, you can make the cake up to 2 days ahead of time and store it in the refrigerator. Bring it to room temperature before serving.

Can I use a different type of cake mix?

Yes, you can use a white or vanilla cake mix instead of yellow. You can also use a homemade cake recipe if you prefer.

Final Thoughts

This 1096 recipe delicious pineapple upside down cake 2 is a must-try for anyone who loves tropical flavors. The combination of sweet pineapple, tart cherries, and buttery cake is simply irresistible. Whether you’re hosting a party or just want to indulge in something sweet, this cake is sure to impress. So what are you waiting for? Give this recipe a try and let us know what you think!

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