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A slice of pineapple upside-down cake topped with a pineapple ring and cherry, served on a white plate with a mint garnish. More cake slices are on a white tray in the background.

Easy Pineapple Upside-Down Cake With Cake Mix

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Pineapple upside down cake with cake mix is a sweet, buttery dessert with a golden caramelized fruit topping that’s quick and foolproof to make. Using a simple boxed cake mix and canned pineapple, this classic cake is perfect for family gatherings, church suppers, or sharing with friends.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 359
Author Gina Dickson

Equipment

  • 9x13-inch glass or metal baking dish

Ingredients

  • 15.25 ounces cake mix yellow or white
  • 20 ounces pineapple slices canned, juice reserved
  • 1 cup brown sugar light or dark
  • 1/2 cup butter (1 stick of butter)
  • 12 maraschino cherries optional

Cake Mix Ingredients

Instructions

Preheat and Prep Pan

  • Preheat your oven to 350 degrees Fahrenheit. Place the stick of butter in a 9×13-inch baking dish. Put the dish in the microwave on the melt setting until the butter melts. Use a pasty brush to coat the sides of the dish.
    1/2 cup butter
    A white rectangular baking dish with a melted butter coating, being spread with a red and white pastry brush, on a white surface.

Add Sugar and Fruit

  • Sprinkle the brown sugar evenly over the melted butter.
    1 cup brown sugar
    A white rectangular baking dish with an even layer of brown sugar spread across the bottom, photographed from above on a white background.
  • Arrange the pineapple slices over the brown sugar.
    20 ounces pineapple slices
  • Place a maraschino cherry in the center of each pineapple ring. Set aside.
    12 maraschino cherries
    A rectangular white baking dish containing eight pineapple rings, each topped with a red maraschino cherry, arranged in rows on a layer of brown sugar mixture.

Make the Cake Batter

  • Prepare the cake mix according to the package directions, but replace the water with the reserved pineapple juice for extra flavor. If you don't have enough pineapple juice finish the amount needed with water. Stir until well combined. *Note my cake brand required 3 eggs, water and 1/2 cup of oil.
    15.25 ounces cake mix
    A white mixing bowl filled with yellow cake batter, with a metal whisk resting inside, placed on a white surface.

Assemble and Bake

  • Gently pour the cake batter over the pineapple and cherries, spreading it out evenly. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
    A white rectangular baking dish filled with an even layer of yellow cake batter, ready to be baked.

Serve

  • Let the cake cool in the pan for 15 to 20 minutes. Then carefully put a large serving platter over the top of the cake and gently but quickly flip the cake over. Tap the cake pan to help release the cake before you lift the cake pan. If it’s still sticking, run a butter knife around the edge to loosen.
    A rectangular baked casserole with a golden-brown top sits in a white dish. A slotted serving spatula is placed under one corner, ready to serve. The background is a clean, light surface.
  • Slice into 8 even pieces for serving.

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 85g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.2g | Sodium: 383mg | Potassium: 159mg | Fiber: 2g | Sugar: 62g | Vitamin A: 38IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 1mg
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