Pineapple Upside Down Cake

January 7, 2014 / By Foodland

Pineapple Upside Down Cake

A sweet, moist and delicious classic dessert recipe for Pineapple Upside-Down Cake!
Course Dessert
Servings 1 Cake


  • 0.25 pound Salted Butter
  • 2 cups Brown Sugar
  • 2 cans Sliced Pineapple Rings in Juice *reserve juice (20 oz. cans)
  • 12 Whole Maraschino Cherries
  • 1 yellow cake mix
  • 1 cup *Reserved Pineapple Juice
  • 1/3 cups water
  • 1 Banana (overripe preferred)
  • 1/3 cups vegetable oil
  • 4 large eggs
  • 1 teaspoon Pure Vanilla Extract or Vanilla Bean Paste


Pan Preparation

  1. Melt butter; then evenly coat the bottom of the 9"x13" pan
  2. Sprinkle the brown sugar over the melted butter, press down.
  3. Arrange the drained pineapple rings over the brown sugar.
  4. Add one maraschino cherry in the middle of each ring.
  5. Set aside; then proceed to make cake batter.
  6. Pre Heat Oven to 350° F


  1. In a large bowl, add the banana; mash on low/medium speed.
  2. Then add all the wet ingredients: reserved pineapple juice, water, vegetable oil, eggs, and vanilla.
  3. Add the cake mix over the wet ingredients.
  4. Mix on a low speed until combined. Change setting to med high/high speed for 2 minutes. Scrape the bottom of the bowl.
  5. Continue to mix 3 more minutes.
  6. Spread cake batter evenly over pineapple in prepared pan.
  7. Bake for 35-40 minutes; or until the cake tests clean with a tooth pick.
  8. Remove from oven and let stand for 1 minute.
  9. Invert onto a sheet pan lined with parchment or waxed paper. Cool for 15 minutes with the pan still covering the cake.
  10. Remove pan; cool completely


Serve with whipped cream, candied nuts, vanilla sauce or ice cream. May be served warm, but best at room temperature.
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