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Cake Heaven - Buttery Pineapple Upside Down Cake Recipe

diana silva

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Buttery Upside Down Pineapple Cake

My childhood memories include a variety of outrageously yummy cakes that originated with a boxed cake mix. My mother clipped countless recipes from magazines and newspapers, all claiming to elevate the cake boxed experience to something you’d buy at a high-end bakery. And to my delight, my mother tried them all. Some included jello, sour cream, apple sauce, chocolate chips, coconut, brandy, Kahlua, and more. 

One of my all-time favorites was her upside-down pineapple cake. I’m not sure where she found the recipe, but it has the most butter of any other varieties I’ve researched. This most likely means that my mother updated the ingredients, which she often did, and she loved butter.

The upside-down pineapple cake recipe includes yellow cake mix, canned pineapple, butter, and brown sugar. Every bite is light, fluffy, full of pineapple flavor, and the ends have awesome crunchy buttery bits. And if you top it with fresh whipped cream, well, then it’s a little piece of tropical heaven on a plate.

Buttery Pineapple Upside Down Cake Recipe

Tools

  • Electric hand mixer

  • Large mixing bowl

  • Measuring cup

  • Fork

  • 9 x 13 rectangle glass baking pan

  • 2 pot holders 

  • Small saucepan

Ingredients

  • 20 Ounce Can Pineapple Slices In Heavy Syrup

  • 1 Box Moist Yellow Cake

  • 3 Eggs

  • ½ cup vegetable oil

  • 1 cup of pineapple juice of can + water

  • ½ cup butter (1 cube)

  • 1 cup brown sugar

  • Optional - 12 - 15 canned cherries (maraschino are the best)


Directions

  1. Preheat oven to 325 degrees

  2. Step 1 Prepare brown sugar and butter

    1. Place butter and brown sugar in saucepan

    2. Place on stove on low heat and mix frequently until butter melts

    3. Pour brown sugar mixture into baking pan 

  3. Step 2 Prepare Pineapple & Cherries

    1. Drain fluid from canned pineapple into a measuring cup and set aside. Be careful not break the pineapple slices

    2. Carefully arrange the pineapple on the brown sugar mixture in 2 or 3 rows

    3. Add cherries if using, placing them in the middle of each pineapple slice

  4. Step 3 Prepare cake mix and bake

    1. Add water to the pineapple juice until the combined juice and water are equal to 1 cup

    2. Pour cake mix into a bowl, add eggs, pineapple juice/water, and vegetable oil and mix for about 90 seconds with an electric mixer

    3. Pour mixed cake mix evenly over brown sugar and pineapple slices

    4. Bake for 45 minutes or until done. Check with a toothpick to ensure it comes out clean with no batter

  5. Step 4 Flip your cake!

    1. Place parchment paper on cookie sheet

    2. Remove from oven and let cool for approximately 5 minutes

    3. Using both potholders, place the cookie sheet on top of your cake and holding the cake pan and cookie sheet flip it over!

    4. Let cool and serve! Delicious with fresh whipping cream!

Enjoy!

Please reach out with any questions!

Happy Cooking!

Be well,

Molé Mama