I’m really on a kick with making old things new again; point proven with my take on everyone’s favorite Pineapple Upside Down Cake. It’s one of those classic recipes that everyone knows, loves and remembers. Not to mention, it’s so incredibly easy to make, and it just tastes divine on a hot summer’s day.
Pineapple Upside Down Cake is a dessert that’s been around forever—I’m talking 1925-1930’s and some claim even back as far as 1870—and Betty Crocker made it a summertime dessert staple. This updated version taps the help of a white cake box mix, cutting the prep time down and creating a consistently irresistible flavor and texture each and every time you make it.
If you’ve never had Pineapple Upside Down Cake, you’re going to want to change that immediately. The sweet pineapple and maraschino cherries with their crystallized brown sugar glaze and whipped cream completely elevate your favorite white cake. Aren’t you drooling just thinking about it?! I’d love to see if you make this for The Fourth; be sure to tag me on Instagram @waitingonmartha #waitingonmartha if you do. Be sure to flip the cake IMMEDIATELY after baking; I learned that the hard way! Truly, MKR
- 1/4 cup butter
- cup packed brown sugar
- 1 20 oz can pineapple slices in juice, drained, juice reserved
- 1 6 oz jar maraschino cherries without stems, drained
- 1box Betty Crocker™ SuperMoist™ yellow cake mix
- Vegetable oil and eggs called for cake mix box
- Preheat oven to 350 degrees.
- Spray a metal cake pan generously with nonstick oil.
- Remove the pineapple wheels from the can, set aside. Take the juice from the can and pour into a measuring cup; you want 1 cup of liquid, so you'll top the reserved pineapple juice with water.
- Make the white cake box mix per box instructions, but sub out the water part for the pineapple juice mixture.
- Melt butter in the cake pan in the oven.
- Once butter is melted, pull the pan out and sprinkle brown sugar evenly on the bottom.
- Place down pineapple rings evenly into the brown sugar.
- Add maraschino cherries into the rings, and in between the rings (as pictured).
- Lastly, pour the cake mix over the pan.
- Bake for 45 minutes, or until you can insert a toothpick and it comes out clean.
- After it's done baking, IMMEDIATELY flip it onto a nonstick surface. I'd suggest putting it on the surface you want to serve it on - it will be near impossible to move it later.*
- Let it sit at least an hour, until it completely cools; you don't want to serve this cake warm.
- Serve it with whipped cream, enjoy!
- *If your pineapples stick to the bottom of the pan, use a long skewer stick or toothpick to move them immediately.
Hi Martha,
Thanks for posting this delicious recipe. I was wondering if you would mind clarifying if you use a white cake or yellow cake premix? In your story it says “white” and then has a link to a vanilla cake and in recipe box it says yellow. Just want to get it right when I make it this weekend!
Thanks!
Jonna Mulqueen
Uncommon Nest Interiors