Today’s Easy Pineapple Upside Down Cake with Cake Mix is the easiest way to make this classic dessert without a lot of fuss. You still get that buttery brown sugar topping that turns into a caramel-like glaze, plus the pineapple rings and cherries that look so pretty once you flip the cake.
What makes this version a keeper is the cake mix shortcut paired with a homemade topping. It is reliable, quick to prep, and it comes out soft and moist every time. It is perfect for potlucks, holidays, Sunday dinners, or anytime you want a dessert that feels special but is simple to pull off.
If you love classic desserts like this, you should also try Pineapple Upside Down Cupcakes, Strawberry Shortcake Bars, and Lemon Bars.
Why you’ll love it + Why it works:
- Our favorite shortcut. It is an easy cake mix dessert that still looks totally impressive.
- Gooey goodness. The brown sugar and butter topping bakes into a sticky, caramel-like glaze.
- Pineapple juice boosts flavor. Using the pineapple juice in the batter adds extra moisture and that sweet tropical taste.
- Simply impressive. Short cool before flipping. Resting 10 minutes lets the topping set slightly so it releases cleanly when inverted.
Easy Pineapple Upside Down Cake Ingredients
- Pineapple rings (1 can, 20 ounces): Gives the cake its classic look and sweet tropical flavor. The rings also help the top look neat and pretty when flipped.
- Water, or as needed (¼ cup): Used only if needed to bring the pineapple juice up to 1 cup for the batter.
- Yellow cake mix (1 package, 15.25 ounces): Makes the recipe quick and reliable. It gives you a soft, fluffy cake base without extra measuring.
- Vegetable oil (½ cup): Keeps the cake moist and tender. It helps the cake stay soft even after it cools.
- Egg whites (3 large): Helps the cake rise and bake up light. They keep the cake fluffy and sturdy for flipping.
- Unsalted butter, melted (½ cup): The base of the topping and adds rich flavor. It helps create that sticky glaze under the brown sugar.
- Brown sugar (1½ cups): Melts into a caramel-like topping. It gives the cake its signature flavor and golden finish.
- Maraschino cherries (7): Adds sweetness and that classic pop of color. They make the top look festive once the cake is inverted.
How to Make Easy Pineapple Upside Down Cake
PREP. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a metal 9×13 metal baking pan on the sides (we like a more shallow baking pan for this recipe so inverting the cake is easier).
Drain juice from the pineapple can into a measuring cup. If it does not equal 1 cup, add water until the liquid measures 1 cup. Set aside any extra juice and the pineapple rings.
CAKE. In a large mixing bowl, add cake mix, 1 cup pineapple juice, vegetable oil and egg whites. Beat until well combined and smooth (about 2 minutes).
Add melted butter to a 9×13 baking dish. Sprinkle brown sugar over the melted butter to cover it. Arrange pineapple rings in the dish without overlapping (10 – 11 rings).
Place maraschino cherries into the centers of each ring and in other open spots, if desired.
BAKE. Pour the cake batter over the rings and bake for 42 – 48 minutes, or until a toothpick inserted in the middle comes out clean.
Let cake cool in the pan for 10 minutes, then gently loosen the edges. Slide a sharp paring knife or a rubber spatula around the inner perimeter of the pan. Invert a serving platter larger than the cake over the top of the pan. Place one hand on the platter and one hand on the bottom of the pan, then flip.
SERVE. Allow the cake to sit for another few minutes with the pan still covering it, then carefully remove the pan and enjoy!
Kristyn’s Recipe Tips
- Use a shallow 9×13 pan if you can; it makes inverting easier and helps the topping look cleaner.
- Make sure the pineapple rings are not overlapping so the cake flips neatly and slices evenly.
- Let the cake cool for exactly about 10 minutes before flipping; too soon can slide, too long can stick.
- If a ring sticks to the pan, just place it back on the cake; it still looks beautiful.
- Serve warm with whipped cream or ice cream for the best classic pineapple upside down cake experience.
Easy Pineapple Upside Down Cake Recipe
Ingredients
- 1 (20-ounce) can pineapple rings, 10-11 rings
- ¼ cup water, or as needed
- 1 (15.25-ounce) package yellow cake mix
- ½ cup vegetable oil
- 3 large egg whites
- ½ cup unsalted butter, melted
- 1½ cups brown sugar
- 7 maraschino cherries
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a metal 9×13 metal baking pan on the sides (we like a more shallow baking pan for this recipe so inverting the cake is easier).
- Drain juice from the pineapple can into a measuring cup. If it does not equal 1 cup, add water until the liquid measures 1 cup. Set aside any extra juice and the pineapple rings.
- In a large mixing bowl, add cake mix, 1 cup pineapple juice, vegetable oil and egg whites. Beat until well combined and smooth (about 2 minutes).
- Add melted butter to a 9×13 baking dish. Sprinkle brown sugar over the melted butter to cover it. Arrange pineapple rings in the dish without overlapping (10 – 11 rings). Place maraschino cherries into the centers of each ring and in other open spots, if desired.
- Pour the cake batter over the rings and bake for 42 – 48 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cake cool in the pan for 10 minutes, then gently loosen the edges. Slide a sharp paring knife or a rubber spatula around the inner perimeter of the pan. Invert a serving platter larger than the cake over the top of the pan. Place one hand on the platter and one hand on the bottom of the pan, then flip. Allow the cake to sit for another few minutes with the pan still covering it, then carefully remove the pan and enjoy!
Notes
- Use a shallow 9×13 pan if you can; it makes inverting easier and helps the topping look cleaner.
- Make sure the pineapple rings are not overlapping so the cake flips neatly and slices evenly.
- Let the cake cool for exactly about 10 minutes before flipping; too soon can slide, too long can stick.
- If a ring sticks to the pan, just place it back on the cake; it still looks beautiful.
- Serve warm with whipped cream or ice cream for the best classic pineapple upside down cake experience.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and refrigerate leftover cake for up to 4 days. For the best texture, let slices sit at room temperature for 10 to 15 minutes before serving.
Reheat: Warm slices in the microwave in short bursts until just warm.
Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then warm if desired.
