Easy Pineapple Upside-Down Cake

Recipe Ingredients

These easy-to-find ingredients come together to create our nostalgic pineapple upside-down cake.

Canned Pineapple Slices in Juice: You’ll need one can (20 oz) of pineapple slices, which will give you about 10 slices. Be sure they’re packed in juice (not syrup) and save the juice for the cake batter—it helps keep things moist and flavorful.

Maraschino Cherries: About 18 cherries will do, so grab a 6-oz jar. You can choose cherries with or without stems—if you buy them with stems, just pull them off before adding.

Brown Sugar: Brown sugar creates a caramelized glaze that coats the fruit with sweetness. We prefer light brown sugar, but dark brown sugar works great if you like a stronger molasses flavor.

Cake Mix: Using Betty Crocker™ Super Moist™ Yellow Cake Mix makes it easy and helps achieve the ideal flavor and texture.

Butter: Butter adds richness and helps the topping caramelize, ensuring the cake doesn’t stick to the pan. No need to soften; it’ll melt right in the oven.

Large Eggs: We use large eggs for consistent results, helping the cake rise and stay moist.

Vegetable Oil: Helps make the cake tender and moist without changing the flavor. Canola oil works as a substitute.

Cookware You’ll Need

Back in 1956, we used a heavy 10-inch skillet to bake this cake and a rotary eggbeater was your go-to. Here’s what you’ll need to make this easy pineapple upside-down cake today.

13x9-Inch Pan: We test our cakes in shiny, uncoated metal pans at the Betty Crocker Kitchens because these pans reflect heat the best, helping create cakes with a tender crumb and light-colored crust. If you're using a dark, nonstick pan, lower the oven temperature by 25°F to prevent the cake from browning too quickly.

Heatproof Serving Plate: A platter with sloped sides or one slightly larger than the cake works great as a serving platter. Make sure your plate can handle high temperatures by looking for an 'oven-safe' symbol or label on the bottom. If needed, a wooden cutting board or a baking sheet with sides will also work.

Other Cookware You’ll Need: Mixing bowl, dry and liquid measuring cups, electric hand mixer, and a knife.

How to Make Pineapple Upside Down Cake

Here’s how to make this easy pineapple upside-down cake, guaranteed to earn rave reviews.

1. Make the Glaze

Place butter in the cake pan and heat in the oven until melted. Once melted, carefully remove the pan, tilt it to spread the butter, and evenly sprinkle brown sugar over the top

2. Arrange the Fruit

Pat the cherries dry to avoid excess liquid. Arrange pineapple slices evenly over the brown sugar. Place a cherry in the center of each pineapple slice, and arrange the remaining cherries around slices.

3. Make the Cake Batter

Mix pineapple juice with water to make 1 cup, then follow the cake mix instructions to combine with oil and eggs. Pour the cake batter over the fruit.

4. Bake the Cake

Bake for about 45 minutes. Test doneness with a toothpick—it should come out clean with no wet batter or crumbs clinging to the toothpick.

5. Flip and Cool the Cake

Flip the cake onto a heatproof platter. Let stand for 5 minutes then carefully remove the pan. Let the cake cool about 30 minutes to serve warm or about 60 minutes to cool completely.

Possible Variations

We've heard that our pineapple upside-down cake is a hit at gatherings and special occasions, and that it’s your go-to recipe for celebrations. As one fan, cookiereun, puts it: “I sometimes tweak it a little with pecans and sometimes I will put crushed pineapple and sliced pineapple, it is so good this way and plenty of pineapple for everyone. It gets caramelized all over and this is really, really good...”

We’re happy to share more variations for you to try on this classic favorite.

From Scratch Pineapple Upside-Down Cake: Ready to make this classic from scratch? Grab a few pantry staples and you have a rich, buttery homemade cake made in a 9x9-inch pan. Perfect for those smaller gatherings.

Pineapple Upside-Down Mini-Cakes: Made with just 8 ingredients, these mini cakes are easy to make and wonderful for sharing as individual portions of the classic dessert.

Pineapple Upside-Down Bundt Cake: This easy, 7-ingredient version is a showstopper, making it an impressive cake for any occasion.

The Best Way to Flip Pineapple Upside-Down Cake

It might sound intimidating, but flipping a pineapple upside-down cake is easier than you think.

Find a Serving Platter: Before baking, choose your serving platter. Place the empty pan upside down on the platter to check if it fits. If you're nervous about the flip, practice before baking to get comfortable.

Loosen the Cake: After baking, immediately use a small offset spatula or thin paring knife to loosen the cake from the sides of the pan while the cake is still hot.

Top the Pan with the Platter: Place the cake pan near the edge of the counter for enough space to flip. Set the platter (right side down) on top of the pan. With an oven mitt on each hand, place one hand on the platter and the other underneath the cake pan for support.

Flip the Cake: Now you're ready to flip the cake and platter—just do it in one quick smooth motion. Once flipped, set the platter on the counter and leave the cake pan on top for about 5 minutes to allow the brown sugar topping to soak into the cake. Carefully remove the pan. If it doesn’t release just tap the bottom of the pan to help it loosen.

Storing and Reheating

For the best flavor and texture, make and serve this pineapple upside-down cake on the same day. If you have leftovers, here’s how to store them to keep enjoying it for the next few days.

Refrigerator

Cover with plastic wrap or store pieces of cake in an airtight container in the refrigerator for up to 3 days. If using plastic wrap, insert toothpicks into the cake to keep some space between the wrap and the top of the cake. As the cake is stored, it will become softer as the cake absorbs the pineapple juice.

Microwave Warming

While you can enjoy the cake straight from the refrigerator, if you prefer it warm, place individual pieces on a microwave-safe plate and heat on High in 15-second intervals, checking periodically. Keep an eye on it to prevent overheating, as the caramel topping can become too thin.

Freezer

Freezing this pineapple upside-down cake is not recommended. The freezing and thawing will change the texture and moistness of the cake.

Why Betty Users Love This Recipe

With almost 1,000 reviews and counting, our easy pineapple upside-down cake is a real favorite among our bakers. Our fans love it because it is super easy to make, even if you’re a beginner. No need to worry about complicated steps or ingredients. It is always a hit, with its moist texture, sweet pineapple flavor, and rich butter glaze.

Users love how versatile this easy pineapple upside down cake recipe is —whether you want to try different fruits or cake mixes, there’s plenty of room to get creative and make it your own.

We also love that for many, this recipe brings back memories of cakes made by their mothers or grandmothers, adding nostalgic, sentimental value to this classic dessert.