Pineapple Upside Down Cake is a classic dessert that’s pretty, delicious, and easy when you use a cake mix!
Did you have a good weekend? Yesterday was my dad’s birthday so we had a family day. It started out pouring but luckily it cleared up and we went to Belle Isle (for non-Detroiters, it’s a state park in Detroit). We visited the aquarium, conservatory, and a giant playground that Julia loved. Afterwards, we went to my parents house for some of this pineapple upside down birthday cake.
I used to cut pineapple as part of my first job at the retirement home so I consider myself pretty savvy but using my new pineapple corer made it so much easier. Perfect spirals in seconds.
A gadget I never knew I needed.
I used it to make fresh pineapple spirals for this cake. You can use canned pineapple if you want, but you’re already using the cake mix for a short cut so why not fresh pineapple?
Here’s a quick Instagram pic from when I was putting it together so you can see how I did the sides.
Everyone liked it so I’ll call it a success!
If you want something even easier, try my slow cooker pineapple dump cake!
I used pineapple-orange juice in the cake batter because I knew my dad would like it but you can use plain pineapple juice or even just water if you don’t have juice.
Pineapple Upside Down Cake
Ingredients
- 1 medium fresh pineapple cored and sliced (10 rings) (or 20 oz can)
- ½ cup butter melted
- 1 cup packed brown sugar
- 5 small maraschino cherries halved
- walnut halves
- 15.25 ounces yellow cake mix
- 3.5 ounce instant vanilla pudding
- 1 cup pineapple-orange juice or just pineapple juice
- ½ cup vegetable oil
- 4 large eggs
Instructions
- Preheat oven to 350° F.
- In a microwave safe bowl, melt the butter. Add in the brown sugar and mix until combined. Pour into a springform pan.
- Lay out 7 pineapple rings across the bottom of the pan and slice the remaining rings in half and line across the sides of the pan. Place a half of a cherry into the center of each half with walnut halves in the remaining spaces.
- In a large bowl add the cake mix, pudding mix, cup of pineapple-orange juice, vegetable oil, and eggs. Mix with a hand mixer on medium for approximately 2 minutes.
- Pour into the prepared springform pan.
- Bake for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Once slightly cooled, flip the cake onto a cake plate and open the springform pan.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Things you may need…
Pineapple Corer
Springform Pan
Or maybe you’ll like…
Skinny Pineapple Coconut Cake
Mexican Wedding Cake
Can I make this in a Bundt pan I lnstead?
I’m sure you can, but I haven’t tested (to check for sticking, adjusting bake times, etc)