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This pineapple upside down cake is a nostalgic favorite made simple with a box cake mix. Learn how to bake it golden, fluffy, and picture-perfect, plus storage tips and fun variations. A must-try for fans of trending cake designs—save this recipe today!

I’ll be honest: the first time I flipped a pineapple upside down cake, I held my breath like it was a high-stakes cooking show. Spoiler: it didn’t fall apart, and now it’s a family favorite. Samantha swears by this boxed-cake hack—it saves time but still tastes homemade.

Ingredients / What You’ll Need

1 box yellow cake mix (plus eggs, oil, water per box)
1 can (20 oz / 567 g) pineapple rings in juice, drained (save juice)
1 jar maraschino cherries (for the classic look)
½ cup (1 stick / 113 g) unsalted butter, melted
1 cup (200 g) brown sugar, packed
Nonstick spray or butter (for greasing)

How to Make It

Prep pan: Grease a 9×13 inch (or round) baking pan.
Add topping: Pour melted butter in, sprinkle brown sugar evenly.
Arrange fruit: Lay pineapple slices, tuck cherries in the centers.
Mix cake: Prepare cake batter per box, replacing some water with reserved pineapple juice.
Pour batter: Gently spread over the fruit layer.
Bake: 350°F (175°C) for 40–45 minutes, until a toothpick comes out clean.
Cool & flip: Let cool 10 minutes, then invert onto a serving plate.
Serve: Admire the glossy topping before slicing!

Pro Tips

Use pineapple juice instead of water for extra flavor.
Don’t skip the cooling time—flips are smoother when it sets.
If using a round pan, place slices in a spiral for a fancy look.
Want extra caramelization? Let sugar and butter bubble slightly in the oven before adding batter.

Variations & Substitutions

Mini cakes: Bake in muffin tins for individual pineapple upside down cupcakes.
Cake mix swap: Try white, spice, or even chocolate cake mix.
Fruit twist: Use peach slices, pear halves, or even mango.
Fancy touch: Add shredded coconut or chopped nuts before pouring in batter.
Tres leches inspiration: Drizzle with condensed milk for a mash-up dessert.

Storage & Reheat

Fridge: Store covered up to 4 days.
Freezer: Wrap tightly, freeze up to 2 months.
Reheat: Microwave slices for 20–30 seconds or warm in oven at 300°F (150°C).

What to Serve With It

Vanilla ice cream
Fresh whipped cream
A hot cup of coffee
Fruit salad for balance
Extra cherries on top for fun

FAQs

Can I make this ahead of time?
Yes, bake it the night before. Just keep it covered and flip before serving.

Why is my cake soggy?
Too much juice—drain pineapples well and don’t over-add liquid.

Can I use fresh pineapple?
Yes! Just slice it thin and pat dry before layering.

Can I make it gluten-free?
Use a gluten-free cake mix and follow the same steps.