Name: Pineapple Upside-Down Cake with Yellow Cake Mix
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10
Cuisine: American
Ingredients: ⅓ cup vegetable oil; ½ cup (1 stick) butter; ¾ cup packed brown sugar; 1 box (15.25 oz) yellow cake mix; 1 can (20 oz) pineapple slices in juice (reserve juice); 10–12 maraschino cherries; 3 large eggs; Reserved pineapple juice + water to equal 1 cup liquid

Pineapple Upside-Down Cake with Yellow Cake Mix is a gorgeous, buttery cake topped with caramelized pineapple rings and cherries. This shortcut version uses a box mix for perfect results every time—moist, golden, and ready in under an hour.

Why You’ll Love This Recipe

This Pineapple Upside-Down Cake with Yellow Cake Mix delivers all the nostalgic, tropical deliciousness of the classic with a fraction of the work. The cake mix guarantees a tender, moist crumb while the brown sugar-butter glaze creates that iconic glossy caramel topping everyone fights over. It’s stunning straight out of the pan, feeds a crowd, and tastes even better the next day. Perfect for holidays, potlucks, birthdays, or whenever you want an easy showstopper that looks bakery-made but starts with a box!

Recipe Tips and Tricks

Use a 9-inch round pan at least 2 inches deep to prevent overflow.
Melt butter directly in the pan in the oven for zero mess.
Arrange pineapple rings tightly – they shrink slightly while baking.
Press cherries gently into centers – don’t push too deep.
Run a knife around edges immediately after baking.
Invert onto a plate while still hot – waiting makes it stick.
Let cool 10 minutes before slicing for clean cuts.
Serve warm with whipped cream or ice cream for pure bliss.

Yield: 10 Servings

Pineapple Upside-Down Cake with Yellow Cake Mix

Classic pineapple upside-down cake made easy with yellow cake mix and caramelized topping.

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

⅓ cup vegetable oil
½ cup (1 stick) butter
¾ cup packed brown sugar
1 box (15.25 oz) yellow cake mix
1 can (20 oz) pineapple slices in juice (reserve juice)
10–12 maraschino cherries
3 large eggs
Reserved pineapple juice + water to equal 1 cup liquid

Instructions

Preheat Oven: Heat oven to 350°F.
Melt Butter: Place butter in a 9-inch round cake pan; put in oven 2–3 minutes until melted.
Add Sugar: Remove pan; sprinkle brown sugar evenly over melted butter.
Arrange Fruit: Place one pineapple slice in center; arrange remaining slices around it.
Add Cherries: Place a cherry in center of each pineapple ring and in gaps.
Mix Batter: In a large bowl, beat cake mix, eggs, oil, and pineapple juice mixture 2 minutes.
Pour Carefully: Gently pour batter over pineapple topping – don’t disturb the pattern!
Bake: Bake 42–48 minutes until golden and toothpick in center comes out clean.
Invert Immediately: Run knife around edges; place plate over pan and flip while hot.
Serve: Let cool 10 minutes, then slice and enjoy the gorgeous caramelized topping!

Notes

Use reserved pineapple juice instead of water – it’s the secret to amazing flavor.
Works perfectly with cast-iron skillet too – melt butter right in it.
Cake tastes even better the next day as flavors meld.
Reheat slices 15 seconds in microwave for that fresh-baked warmth.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 289Total Fat 21gSaturated Fat 8gUnsaturated Fat 13gCholesterol 88mgSodium 119mgCarbohydrates 24gFiber 0gSugar 22gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Yellow Cake Mix (15.25 oz): Duncan Hines or Betty Crocker for reliable rise.
Pineapple Slices (20 oz can): In juice or syrup – reserve the juice!
Maraschino Cherries (10–12): Bright red classics; stemless preferred.
Brown Sugar (¾ cup): Creates the caramel glaze.
Butter (½ cup / 1 stick): Real butter for richest flavor.
Eggs (3 large): Plus pineapple juice instead of water for extra flavor.