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Pineapple upside down cake has long been a beloved dessert, evoking fond memories of family gatherings, potlucks, and summer picnics. This delightful cake offers a perfect balance of sweetness and tang, with its vibrant layer of caramelized pineapple and cherries resting atop a moist and fluffy cake. Its nostalgic value is undeniable, making it a staple in American households since the mid-20th century.

Pineapple Upside Down Cake (With Cake Mix)

Discover the Tropical Delight Pineapple Upside Down Cake recipe that elevates the classic dessert with tropical flavors! This moist cake features caramelized pineapple and cherries, paired perfectly with coconut and a hint of rum for a refreshing twist. Easy to make with simple ingredients, it’s ideal for summer gatherings or cozy family dinners. Click to explore the full recipe and bring a taste of the tropics to your table!
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Ingredients
  

1 box yellow cake mix

1/2 cup unsalted butter, melted

2 large eggs

1 cup water

1 can (20 oz) sliced pineapple in syrup, drained (reserve syrup)

1/2 cup brown sugar

1/2 cup chopped pecans or walnuts (optional)

Maraschino cherries for garnish

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.

    In a small saucepan, melt the butter over low heat. Once melted, pour it into the bottom of the greased baking pan.

      Sprinkle the brown sugar evenly over the melted butter, then arrange the drained pineapple slices over the brown sugar.

        Place a maraschino cherry in the center of each pineapple slice. If using, sprinkle the chopped nuts around the pineapples.

          In a large mixing bowl, combine the cake mix, reserved pineapple syrup (add enough water to make 1 cup total if syrup alone isn’t enough), eggs, and the remaining water. Mix according to the package instructions until smooth.

            Pour the cake batter carefully over the pineapple and brown sugar layer in the baking pan.

              Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

                Remove from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving platter. Let it slide gently to avoid sticking.

                  Allow to cool slightly before slicing.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 12

                      - Presentation Tips: Serve warm or at room temperature, with a dollop of whipped cream on top, and garnish with additional maraschino cherries for a pop of color!