Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
This cake is a memory from childhood. I remember thinking that the cake gets turned upside down and it comes out decorated! What fun. This recipe for Pineapple Upside Down Cake is super moist and the saltiness of the butter and the sweetness of the pineapple are so yummy to me.
Because a boxed cake mix is used, this recipe is super simple and quick to make.
Your family and friends are sure to be impressed by this classic cake.
HELPFUL HINTS FOR PINEAPPLE UPSIDE DOWN CAKE
You could certainly make this cake from scratch, but for simplicities sake, I opt to use Duncan Hines Perfectly Moist Pineapple Supreme boxed cake mix. If you cannot find that particular mix, look for a regular pineapple cake mix, or even a yellow cake mix, because you’re going to add some pineapple juice to it anyway.
GROCERY LIST
- Pineapple Supreme boxed cake mix
- Butter
- Dark brown sugar
- Canned pineapple rings
- Pineapple juice (from the canned pineapple)
- Marachino cherries
- Pecan halves
- Sour cream
- Vegetable oil
- Eggs
LINKS TO OTHER RECIPES
This recipe covers dessert, so below are some possible ideas for pre-desert 🙂
EASY PORK CHOW MEIN would be a great dinner course before this wonderful dessert.
SHISH KABOBS marinated in my TERIYAKI SAUCE
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LINKS TO PRODUCTS USED
A 9 x 13 Casserole pan is definitely needed for this cake recipe.
Here is the handheld mixer that I use for this and many other recipes.
I also use these silicone tipped beaters with my mixer, so my glass bowls don’t get scratched.
Here is my mixing bowl set.
Equipment
- 9 X 13 Casserole dish
- Mixer
- Large bowl
Ingredients
- 1/2 cup Real butter 1 stick, melted
- 1 cup Dark brown sugar
- 8 Pineapple rings left whole
- 8 Marachino cherries
- Pecan halves as desired
- 1 box Pineapple cake mix NOT prepared per package instructions
- Pineapple juice from canned pineapple add water to pineapple juice to total 1 cup
- 1/2 cup Vegetable oil
- 1/2 cup Sour cream
Instructions
- Open can of pineapple rings and drain the liquid from the can. Get as much juice as you can. Add water to the juice to make 1 cup. If you get 1 cup of pineapple juice from the can of pineapple, simply omit the water.
- Melt 1/2 cup of butter and add to the bottom of a 9 x 13 casserole pan.
- Sprinkle the dark brown sugar evenly on top of the butter.
- Place the pineapple rings on top of the butter and brown sugar.
- Place marachino cherries in the center of each pineapple ring.
- Place pecans as desired in some of the empty spaces, as desired.
- In a large bowl, add dry cake mix, oil, 3 eggs, sour cream and pineapple juice/water.
- Pour the cake mixture evenly on top of the butter, brown sugar, pineapple.
- Bake at 350℉ until a toothpick inserted in the middle comes out clean. My box of cake mix called for 22-27 minutes. I baked my last one for 37 minutes. It really depends on how hot your oven cooks.
