If you’re craving a dessert that’s both stunning and comforting, look no further than this Pineapple Upside Down Cake Using Cake Mix Recipe. It blends the nostalgic charm of caramelized pineapple rings and maraschino cherries with the convenience of a boxed cake mix, delivering a golden, moist cake that’s sweet, tangy, and utterly irresistible. Whether you’re baking for a family gathering or just want a cheerful treat to brighten your day, this recipe brings joy and ease right to your kitchen.
Ingredients You’ll Need
The magic of this Pineapple Upside Down Cake Using Cake Mix Recipe lies in its simple ingredients, each contributing to the rich flavor, moist texture, and beautiful presentation. From buttery caramelization to the bright notes of pineapple and cherries, every component plays its part.
- Unsalted butter (4 tablespoons / 60 g): Essential for that luscious caramel base that makes the topping gorgeously glossy and flavorful.
- Light or dark brown sugar (⅔ cup / about 135 g): Adds deep, molasses-rich sweetness that perfectly balances the pineapple’s tartness.
- Canned pineapple rings (8–10, drained): The star of the show, providing juicy bursts of tropical flavor and a beautiful pattern on top.
- Maraschino cherries (10–12, drained and patted dry): Small pops of sweetness and those classic red accents that turn this cake into a showstopper.
- Yellow cake mix (1 box, approx. 15.25 oz / 430 g): The base for a tender, airy cake that’s easy to whip up without fuss.
- Large eggs (3, at room temperature): Help the cake set beautifully, adding richness and structure.
- Neutral oil such as canola or vegetable (â…“ cup / 80 ml): Keeps the cake moist without overpowering the delicate pineapple flavor.
- Reserved pineapple juice (½ to ¾ cup): Adds natural sweetness and intensifies the tropical aroma in the batter.
- Water or milk (to reach a total of 1 cup liquid): Adjusts the batter consistency to just right for a perfect crumb.
How to Make Pineapple Upside Down Cake Using Cake Mix Recipe
Step 1: Prepare the Caramelized Topping
Start by melting the unsalted butter in your baking pan over low heat, then sprinkle the brown sugar evenly over the melted butter. Allow this mixture to bubble slightly so the sugar dissolves and creates a rich caramel base. This step is crucial because that golden caramel not only adds flavor but also helps the pineapple and cherries stick to the cake as it bakes.
Step 2: Arrange the Pineapple and Cherries
Carefully place the drained pineapple rings over the caramel, spacing them evenly to cover the bottom of the pan. Nestle a maraschino cherry in the center of each pineapple ring and fill in the gaps with the remaining cherries. Patting the fruit dry beforehand is key because it prevents excess moisture from watering down your caramel, ensuring a sticky, glossy finish.
Step 3: Mix the Cake Batter
In a large bowl, combine the yellow cake mix with eggs, neutral oil, and the pineapple juice supplemented by water or milk until the total liquid measures one cup. Mixing at room temperature helps the batter come together smoothly. Beat just until combined for a tender crumb that rises evenly on top of the caramel fruit layer.
Step 4: Pour Batter and Bake
Gently pour the batter over the arranged pineapple and cherries, spreading it evenly without disturbing your design. Bake at 350°F (175°C) for about 40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake’s edges; a golden-brown color signals that your upside down masterpiece is ready.
Step 5: Cool and Invert
Once baked, allow the cake to cool in the pan for about 10 minutes. This pause lets the caramel set slightly, making the next step easier. Then, place a serving plate over the pan and flip carefully. The pineapple and cherry topping will reveal itself in all its caramelized glory, inviting eager forks and happy smiles.
How to Serve Pineapple Upside Down Cake Using Cake Mix Recipe
Garnishes
A light dusting of powdered sugar adds a delicate sweetness and a pretty finish without overshadowing the caramel’s richness. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream to contrast the warm pineapple flavors with creamy coolness.
Side Dishes
This cake shines as a standalone dessert, but if you’re planning a tropical-themed party, fresh fruit salad or a bright citrus sorbet make fabulous companions. The light, fruity flavors complement the cake’s richness and keep the palate refreshed.
Creative Ways to Present
Try slicing the cake into individual mini portions using ramekins baked ahead of time for personal servings that wow. Alternatively, serve warm with a drizzle of caramel sauce or a splash of toasted coconut flakes sprinkled on top for added texture and exotic flair.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cake tightly with plastic wrap or place in an airtight container. Stored at room temperature, it stays moist and fresh for up to two days. For longer storage, refrigerate for up to five days, but let the cake come to room temperature before serving to enjoy its full flavor and texture.
Freezing
You can freeze slices of the Pineapple Upside Down Cake Using Cake Mix Recipe for up to three months. Wrap each piece individually in plastic wrap and then place them in a sealed freezer bag. Thaw overnight in the refrigerator before reheating gently or serving chilled.
Reheating
Warm leftover cake slices in the microwave for 15 to 20 seconds or place in a preheated 300°F (150°C) oven for about 10 minutes. Reheating brings back the gooey caramel softness and revives the freshly baked taste without drying out the cake.
FAQs
Can I use fresh pineapple instead of canned?
You can, but fresh pineapple should be peeled, cored, and dried well before using. Canned pineapple is juicier and sweeter, which helps with caramelization and flavor consistency in this recipe.
What if I don’t have maraschino cherries?
Frozen or fresh cherries can be used as a substitute, but maraschino cherries provide that classic, vibrant look and a distinct sweet flavor that enhances the cake’s nostalgic appeal.
Can this recipe be made gluten-free?
Absolutely! Swap the boxed yellow cake mix with a gluten-free alternative, ensuring it’s one that bakes well. The rest of the ingredients remain the same, keeping the flavor intact.
Why do I need to pat the pineapple and cherries dry?
Removing excess moisture is important because it prevents the caramel from becoming watery and losing its shiny, sticky texture. It also helps the cake bake evenly without sogginess.
How to prevent the cake from sticking to the pan?
Generously buttering the pan before melting the butter for the caramel and using a non-stick or well-seasoned pan helps the cake release easily when inverted. Running a knife around the edges after baking also aids in loosening the cake.
Final Thoughts
This Pineapple Upside Down Cake Using Cake Mix Recipe is a delightful way to bring a little sunshine to your day with minimal fuss. The perfect marriage of caramelized fruit and moist cake reminds us that simple ingredients, treated with care, can become extraordinary dishes. I can’t wait for you to try this recipe and share the sweetness with those you love!
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Pineapple Upside Down Cake Using Cake Mix Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Upside Down Cake uses a convenient yellow cake mix combined with a rich caramelized pineapple topping, creating a moist, flavorful dessert that looks as stunning as it tastes. With easy-to-follow steps and simple ingredients, this classic cake is perfect for bakers of all skill levels and yields 12 delicious slices.
Ingredients
Topping
- 4 tablespoons (¼ cup / 60 g) unsalted butter
- â…” cup (about 135 g) packed light or dark brown sugar
- 8–10 canned pineapple rings (drained, reserve the juice for the cake batter)
- 10–12 maraschino cherries (drained and patted dry)
Cake Batter
- 1 box (about 15.25 oz / 430 g) yellow cake mix
- 3 large eggs (at room temperature)
- â…“ cup (80 ml) neutral oil (such as canola or vegetable oil)
- 1 cup (240 ml) liquid total, using: ½–¾ cup reserved pineapple juice plus enough water or milk to reach 1 cup
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). Melt the butter in a 9-inch round cake pan over low heat on the stovetop, then sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple rings on top of the sugar mixture, spacing them evenly. Place a maraschino cherry in the center of each pineapple ring, then arrange any remaining cherries between the rings.
- Mix the Cake Batter: In a large bowl, combine the yellow cake mix, eggs, oil, and reserved pineapple juice. Add water or milk to bring the total liquid to 1 cup. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
- Pour Batter Over Topping: Carefully pour the cake batter over the pineapple and cherry arrangement in the prepared pan, spreading it out evenly with a spatula to cover the fruit completely.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. The topping will bubble and caramelize as the cake bakes.
- Cool and Invert: Remove the cake from the oven and let it cool for about 10 minutes in the pan. Run a knife gently around the edges to loosen the cake, then place a serving plate over the pan and carefully invert the cake onto the plate so the pineapple topping is on top. Serve warm or at room temperature.
Notes
- Pat the pineapple rings and cherries dry to prevent the topping from becoming watery and to help it caramelize properly.
- Room temperature eggs and butter ensure a smoother batter and even baking.
- You can substitute water with milk in the batter for a richer cake.
- Use a non-stick or well-buttered cake pan to prevent sticking when inverting the cake.
- For best results, eat within a day or store covered at room temperature.
