Easy Pineapple Upside Down Cake Recipe

An easy pineapple upside down cake on a white platter.

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Easy Pineapple Upside Down Cake Recipe

Easy Pineapple Upside Down Cake is a classic cake mix dessert with a buttery brown sugar topping that flips into a beautiful showstopper.

Prep Time10

Cook Time42

Cool Time10

Total Time1 2

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13 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 9x13 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

Recipe Tips.

Use a shallow 9x13 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.

Store. 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. 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.

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