Truthfully, I wanted to make this as cupcakes, when I started out. But the prospect of trimming down all those pineapple rings to make them fit made me a little crazy, so I just made a full cake.

Turns out, this is a remarkably simple cake. I went with a shortcut method, but if you’re willing to you could easily make it totally from scratch.

I read a bunch of recipes, and they were all pretty similar, so I bought the base ingredients and just ‘winged it’ from there.

Pineapple Upside Down Cake


1/4 cup butter

1/2 cup brown sugar

1 can pineapple slices in juice (not syrup), drained; juice reserved

6-10 maraschino cherries, drained

1 box yellow cake mix (or pineapple cake mix, or your own homemade yellow cake)

*eggs, liquid, and oil as specified by your cake mix directions



– Preheat oven to 350 degrees F

– In a 12” cast iron skillet (or two 9’ cake pans, or a 9×13 rectangular pan, or really anything…if it isn’t cast iron just make sure you grease/flour it), melt the butter over low heat

– Add the brown sugar, sprinkling it evenly over the bottom of the skillet and remove from heat

– Arrange pineapple slices on the bottom of the skillet; place cherries inside the pineapple slices and around them

– Prepare the cake mix according to the package directions, replacing any way it calls for with the leftover pineapple juice (don’t worry if you don’t have enough; just top off with water)

– Pour the cake mix over the pineapple slices, and place the whole skillet in the oven

– Bake for 1 hour (may take a little longer, just check on it) or until a toothpick inserted in the middle comes out clean

– Let rest in the skillet to cool for half an hour, then gently flip the skillet and your cake onto a serving platter

Pin It on Pinterest

Share This