Pineapple upside down cake using cake mix is the easiest shortcut to the classic dessert. You still get a buttery cake and that gorgeous pineapple topping with far less effort.
I’ve made pineapple upside down cake many times, and eventually realized… the real scene-stealer isn’t the cake.
It’s the topping.
The pineapple rings, bright cherries, and golden caramel are the real stars of the dessert.
So why make the cake from scratch when a cake mix works just as well? As long as the cake bakes properly, it will turn out soft and delicious.
This shortcut keeps things simple and lets you focus on the part that really matters.
Why Use a Cake Mix for Pineapple Upside Down Cake
Pineapple rings, bright cherries, and golden brown caramel are what make this cake so iconic. The cake turns out great whether you make the batter from scratch or use a cake mix.
Ingredients
Here’s everything you need to make this easy, festive dessert.
- Butter and brown sugar. Together, they form the sticky caramel topping.
- Pineapple. Gives this upside down cake its signature look. You can make this with just one 20-ounce can, but if you want to deck it out like in my photos, use two cans.
- Maraschino cherries. Each cherry sits in the center of a pineapple ring and adds the perfect pop of color, contrasting nicely with the yellow.
- Yellow cake mix. The not-so-secret shortcut that makes this recipe easy and foolproof.
- Oil and eggs. The makings for the cake that bring the batter together.
- Pineapple juice replaces the water in the cake recipe so it tastes more like pineapple. This is another reason why I like using two cans of pineapple, so I have enough juice to get a full cup. If you only use one can, that’s fine, just top it up with water.
How to Make Pineapple Upside Down Cake Using Cake Mix
Here’s how to make this classic pineapple upside down cake.
1. Prep. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Create the caramel base. Melt the butter in the microwave, then pour it into the baking dish. Sprinkle the brown sugar evenly over the butter.
3. Arrange the pineapple and cherries. Place pineapple rings over the brown sugar layer. Add maraschino cherries in the centers of the rings and in any gaps.
4. Make the cake batter. Combine the cake mix, oil, eggs, and 1 cup pineapple juice (add water if needed to make 1 cup). Whisk just until combined. A few small lumps are fine.
5. Bake the cake. Pour the batter over the pineapple and cherries and spread it evenly. Bake for about 40 minutes. Allow the cake to sit in the pan for 5 minutes after baking.
6. Flip the cake. Place a rimmed baking sheet upside down over the baking dish. Hold both tightly together and flip them over in one motion. Lift the baking dish slowly to reveal the cake.
7. Slice and enjoy! Let the cake cool completely before cutting. Serve and enjoy!
Tips for the Best Old Fashioned Pineapple Upside Down Cake
These simple tips will help your pineapple upside down cake turn out perfect every time.
- Drain the pineapple and cherries well. Excess liquid will make the cake soggy.
- Grease the pan anyway. Even though there’s butter in the pan, caramelized sugar can still stick.
- Mix just until combined. Don’t overmix the batter trying to remove every lump, or the cake will turn tough. A few small lumps are perfectly fine.
- Let the cake rest for 5 minutes. This short resting time helps the caramel settle before flipping.
- Run a knife around the edges. This loosens the cake before flipping.
- Flip confidently in one motion. Hesitating can cause the cake to shift or break.
- Use two cans of pineapple for the best look. One can works, but I use two cans so the entire surface and even the sides are covered. Makes for a prettier cake.
Variations for Pineapple Upside Down Cake
Here are easy ways to switch up your cake.
- Add nuts for crunch. Sprinkle chopped pecans or walnuts over the brown sugar before adding the pineapple.
- Use crushed pineapple. Crushed pineapple creates a more rustic look instead of neat pineapple rings.
- Try a butter cake mix. A butter cake mix adds a slightly richer flavor than yellow cake mix.
How to Store
To Store: Store pineapple upside down cake covered at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 4 days.
To Serve: Warm slices briefly in the microwave before serving if you want to soften the caramel.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Fresh pineapple works if you slice it into rings, but canned pineapple is usually better because it’s softer and consistently sweeter.
What cake mix works best for pineapple upside down cake?
Yellow cake mix works best because its mild buttery flavor pairs well with pineapple and caramelized brown sugar. Butter cake mix is another good option.
Why is my pineapple upside down cake soggy?
Excess moisture from the pineapple and cherries causes a soggy topping. Drain them well before adding them to the pan.
Do I need to grease the pan for pineapple upside down cake?
Yes. Caramelized sugar becomes very sticky during baking, so a little grease prevents the topping from sticking to the pan.
More Easy Desserts You’ll Love
Red Velvet Brownies with Cake Mix
Brown Sugar Chocolate Chip Cookies
Banana Bread with Cream Cheese Frosting
Pineapple Upside Down Cake Using Cake Mix
Ingredients
- ¼ cup butter melted
- ½ cup brown sugar
- 1 to 2 (20-ounce) cans pineapple slices, drained (reserve the juice)
- 1 (12-ounce) jar maraschino cherries, drained
- 1 box yellow cake mix
- ½ cup vegetable oil
- 3 eggs
- 1 cup reserved pineapple juice top up with water if needed
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Melt the butter in the microwave, then pour it into the greased baking dish. Tilt the pan to spread the butter across the bottom. Sprinkle the brown sugar evenly over the melted butter.
- Place pineapple rings over the brown sugar layer. Add maraschino cherries in the centers of the pineapple rings and in any gaps.
- (Technically you can use just one can of pineapple, but if you want the cake fully covered and more decorative, use two cans to really deck it out.)
- In a large bowl, add the cake mix, oil, eggs, and 1 cup pineapple juice (top up with water if needed). Whisk just until combined. A few small lumps are fine.
- Pour the prepared batter gently over the pineapple and cherries, spreading it evenly. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to sit in the pan for 5 minutes after baking.
- Place a large rimmed baking sheet or tray upside down over the baking dish.
- Hold the tray and baking dish firmly together and quickly but carefully flip them over. Lift the baking dish slowly to reveal the cake.
- Let the cake cool completely before slicing. Serve and enjoy!
