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Pineapple Upside Down Cake

This is the Best Pineapple Upside Down Cake EVER! It has a caramel topping with sweet pineapple slices over a moist and flavorful cake. I like to add maraschino cherries in the center of each pineapple ring and some chopped walnuts for a delicious twist to this amazing cake. A very classic cake with basic ingredients make for a quick and easy dessert you can whip up quickly.

Pineapple Upside Down Cake


1/2 cup butter (1 stick)

1 cup firmly packed brown sugar

1 can (20 oz) pineapple slices

1 box yellow cake mix

1 package (3.4 oz) vanilla instant pudding

4 eggs

1 cup of pineapple juice drained from can

1/2 cup oil

optional additions: maraschino cherries and chopped walnuts


Preheat oven to 350 degrees Melt butter in 12 inch skillet with oven proof handle or iron skillet. Remove from heat. Stir in the brown sugar. Arrange pineapple slices on top of brown sugar and butter and then place cherries in the center of each pineapple. If using chopped walnuts sprinkle them in before adding the pineapple. Combine cake mix, eggs, juice from canned pineapple, oil, instant pudding in a large bowl. Beat with an electric mixer until well combined. Pour batter evenly over fruit in skillet. Bake for 45 minutes to 1 hour or until a toothpick inserted in center comes out clean. Cool slightly. Take a knife and slide around the edges of the cake to loosen so it will flip out easily when turned over. Turn over onto a large plate or serving platter. If using a 9 x 13 baking dish spread melted butter and brown sugar into the bottom of the dish and then follow the same instructions as skillet version.

For a video tutorial visit my YouTube channel

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