Craving a cozy, nostalgic dessert without spending hours in the kitchen? This pineapple upside down cake using cake mix brings all the charm of a classic retro dessert with a simple, modern shortcut. You still get that buttery caramelized pineapple topping, glossy cherries, and a beautifully moist pineapple upside down cake—but with far less effort and zero stress.
Whether you’re baking for a family dinner, a holiday gathering, or just treating yourself on a weeknight, this easy pineapple upside down cake turns a simple boxed mix into a crowd-pleasing centerpiece. I’ll walk you through each step so you can confidently flip out a golden, picture-perfect cake that looks impressive, tastes incredible, and feels like a little slice of tropical bliss in every bite.
Key Benefits of Pineapple Upside Down Cake Using Cake Mix
This pineapple upside down cake using cake mix is all about big flavor with minimal effort. Instead of juggling a long list of ingredients, you start with a simple boxed cake mix and build in extra moisture and tropical sweetness with pineapple, brown sugar, and butter. The result is a moist pineapple upside down cake that tastes like you spent all afternoon in the kitchen—when you really didn’t.
It’s the kind of dessert you can pull together on a busy weeknight, yet it still feels special enough for holidays, potlucks, or a cozy family celebration. Even if you’re a beginner baker, the steps are straightforward and forgiving, so you can relax and enjoy the process rather than worrying about perfection.
Here’s what makes this easy pineapple upside down cake such a keeper:
Beginner-friendly: Uses a boxed cake mix, so there’s no guessing with flour, sugar, or leavening.
Consistently moist: Simple tweaks, like using pineapple juice, help keep the crumb soft and tender.
Show-stopping look: The caramelized pineapple rings and cherries create a glossy, golden topping that looks impressive straight out of the pan.
Time-saving: Minimal prep, one pan, and familiar ingredients you probably already have in your pantry.
Versatile: Works for casual dinners, birthday spreads, and holiday dessert tables alike.
By the time you flip this cake out of the pan, you’ll have a beautiful, retro-style dessert with a rich caramelized topping and a soft, flavorful crumb—ready to slice, share, and enjoy.
Ingredients for Pineapple Upside Down Cake Using Cake Mix
Before you preheat the oven, take a minute to gather everything you need for this pineapple upside down cake using cake mix. Having your ingredients measured and ready makes the process smoother and helps you get that perfectly moist, bakery-style result.
For the caramelized pineapple topping
4 tablespoons (¼ cup / 60 g) unsalted butter
⅔ cup (about 135 g) packed light or dark brown sugar
8–10 canned pineapple rings, drained (reserve the juice for the cake batter)
10–12 maraschino cherries, drained and patted dry
Tip: Patting the pineapple rings and cherries dry helps the topping caramelize instead of turning watery, giving you a glossy, golden finish.
For the cake layer
1 box (about 15.25 oz / 430 g) yellow cake mix
3 large eggs, at room temperature
⅓ cup (80 ml) neutral oil (such as canola or vegetable)
1 cup (240 ml) liquid total, using:
½–¾ cup reserved pineapple juice
Enough water or milk to reach 1 cup
Why this works:
Using boxed yellow cake mix keeps this recipe beginner-friendly and consistent, while swapping part of the water for pineapple juice infuses extra tropical flavor and keeps the crumb tender. If you want an even richer, more indulgent cake, use milk instead of water for the remaining liquid.
Keep these ingredients at room temperature when possible—especially the eggs and butter—so your batter mixes smoothly and bakes into an even, moist pineapple upside down cake every time.
Instructions for Pineapple Upside Down Cake Using Cake Mix
You’re just a few simple steps away from a gorgeous, golden pineapple upside down cake using cake mix. Take it one stage at a time and you’ll get a perfectly moist, evenly baked cake with a glossy, caramelized topping.
Prepare the pan and topping
Preheat your oven to 350°F (175°C).
Lightly grease a 9-inch round cake pan, deep pie dish, or cast-iron skillet.
Add the butter to the pan and place it in the warm oven for a few minutes until fully melted.
Remove the pan carefully, swirl the melted butter to coat the bottom, then sprinkle the brown sugar evenly over the butter.
Use a spoon to gently press the sugar into an even layer so the topping caramelizes nicely.
Arrange the pineapple rings over the brown sugar in a single layer.
Nestle a maraschino cherry into the center of each pineapple ring, and add a few extras in any gaps if you like.
Tip: Make sure the pineapple rings sit flat. Overlapping too much can prevent the cake batter from baking evenly underneath.
Mix the cake batter
In a large mixing bowl, add the yellow cake mix.
Whisk in the eggs, oil, and your liquid (pineapple juice plus water or milk) according to the amounts listed in the ingredient section.
Mix until the batter is smooth and no dry pockets remain, but avoid over-mixing—stirring just until combined helps keep your easy pineapple upside down cake soft and tender.
Optional boost: For extra flavor, you can add a splash of vanilla extract or a pinch of cinnamon to the batter.
Combine and bake
Slowly pour the cake batter over the arranged pineapple and cherries, starting from the center and moving outward.
Use a spatula to gently spread the batter so it covers the fruit in an even layer.
Tap the pan lightly on the counter a couple of times to release any large air bubbles.
Bake in the preheated oven for about 35–45 minutes, or until:
The top is golden and springs back lightly when touched, and
A toothpick inserted into the cake portion (not the fruit) comes out clean or with a few moist crumbs.
Tip: If the top is browning too quickly, tent the cake loosely with foil for the last 5–10 minutes of baking.
Cool, flip, and serve
Once baked, remove the cake from the oven and place it on a cooling rack.
Let it rest in the pan for about 10–15 minutes. This short cooling time allows the caramelized topping to thicken slightly but stay fluid enough to release.
Run a thin knife around the edges of the cake to loosen it.
Place a serving plate over the pan, then carefully and confidently flip the whole thing over in one motion.
Leave the pan upside down on the plate for 1–2 minutes, then lift it off to reveal the caramelized pineapple topping.
If a pineapple ring or cherry sticks to the pan, just lift it gently with a spatula and press it back into place—no one will notice. Slice your moist pineapple upside down cake while it’s still slightly warm and enjoy that buttery, fruity topping in every bite.
Pro Tips and Variations for Pineapple Upside Down Cake Using Cake Mix
Once you’ve made this pineapple upside down cake using cake mix, you’ll see how easy it is to customize. These simple tips and creative twists help you get a consistently moist, picture-worthy result every time.
Pro tips for a perfect, moist pineapple upside down cake
Dry the fruit well
After draining, gently pat the pineapple rings and maraschino cherries with paper towels. Less excess moisture means a thicker, shinier caramelized topping and prevents the cake from turning soggy.
Use pineapple juice for extra flavor
Swap as much of the water as you can for pineapple juice in the batter. This simple trick deepens the tropical flavor and keeps your easy pineapple upside down cake tender and moist.
Grease every corner of the pan
Even though the topping is buttery, lightly greasing the sides of the pan helps the cake release cleanly when you flip it. Don’t forget the edges and corners if you’re using a square dish.
Don’t over-mix the batter
Stir the cake mix, eggs, oil, and liquid just until the batter is smooth. Over-mixing can make the crumb dense instead of soft and fluffy.
Check for doneness in the cake, not the fruit
When testing with a toothpick, aim for the cake portion in the center. The topping will be gooey, but the cake underneath should be fully set with just a few moist crumbs.
Flip while it’s still warm
Let the cake rest 10–15 minutes, then invert it. Waiting too long can cause the caramelized sugar to thicken and stick to the pan; flipping too soon may make it break apart. Warm—but not hot—is the sweet spot.
Slice with a gentle sawing motion
Use a sharp, thin knife and cut slowly through the pineapple. This helps keep the fruit and cherries in place so every slice looks neat and bakery-worthy.
Easy variations to try
Coconut twist
Sprinkle ¼–½ cup of shredded coconut over the brown sugar before adding the pineapple rings. This adds a chewy, toasty layer that pairs beautifully with the tropical flavor.
Nutty crunch
Scatter chopped pecans or walnuts over the brown sugar layer. As the cake bakes, the nuts toast in the caramel, giving your pineapple upside down cake recipe with cake mix a subtle crunch.
White cake mix version
Prefer a lighter flavor? Use white cake mix instead of yellow. The topping will stand out even more, and you’ll still get that classic caramelized pineapple finish.
Mini upside down cakes
Make individual servings by dividing the topping and batter between well-greased jumbo muffin cups or mini cake pans. Adjust the bake time down and start checking early—smaller cakes bake faster.
Spiced pineapple cake
Add ½ teaspoon of ground cinnamon or a pinch of nutmeg to the batter for a warm, cozy twist that’s perfect for cooler months and holiday gatherings.
Gluten-free option
Swap the regular boxed mix for your favorite gluten-free cake mix, following the same method. Just be sure to check the package directions for any slight changes in liquid or baking time.
With these simple tweaks, you can turn one basic pineapple upside down cake using cake mix into a whole collection of desserts—each one a little different, but all equally impressive and delicious.
Serving Suggestions for Pineapple Upside Down Cake Using Cake Mix
Once your pineapple upside down cake using cake mix is flipped and cooling on the plate, the fun part begins—serving it. A few simple touches can turn this cozy classic into a dessert that looks and tastes restaurant-worthy.
How to serve it at its best
Serve slightly warm
This cake is at its peak when the caramelized pineapple topping is still a little gooey and the crumb is soft. Let it cool just enough to slice cleanly, then bring it to the table while it’s still gently warm.
Slice with the fruit in mind
Aim to cut each piece so it includes at least one pineapple ring and a cherry. That way every serving looks intentional and feels special, not like the “leftover” edge.
Use a wide spatula
Slide a wide, flat spatula under each slice to keep the topping intact. Lifting from the base instead of the sides helps prevent the caramel and fruit from sliding off.
Delicious toppings and pairings
Classic vanilla ice cream
A scoop of vanilla ice cream on warm, moist pineapple upside down cake creates the perfect hot-and-cold contrast. The melting ice cream mixes with the buttery brown sugar sauce for an indulgent finish.
Lightly sweet whipped cream
If you prefer something lighter, add a swirl of softly whipped cream or coconut whipped cream. It softens the sweetness and adds a cloud-like texture on top.
Fresh fruit on the side
Serve slices with fresh pineapple chunks, berries, or orange segments for a bright, fresh contrast to the rich caramelized topping.
Perfect drink matches
Coffee or espresso for a cozy after-dinner dessert
Black tea, chai, or lightly sweet herbal tea for an afternoon treat
Sparkling water with lime for a refreshing, not-too-sweet pairing
When to serve this easy pineapple dessert
Weeknight treat
Because it starts with boxed cake mix, this recipe is simple enough for a midweek dessert when you want something homemade without a lot of effort.
Holiday and special occasions
The glossy pineapple rings and cherries make this cake a natural centerpiece for Easter, Christmas, or Thanksgiving dessert tables. It adds a nostalgic, retro touch among pies and cookies.
Potlucks and parties
Bring the whole cake on its serving plate, cover loosely with foil, and slice on-site. It travels well and always stands out on a buffet of brownies and bars.
Brunch upgrade
Pair small slices with eggs, yogurt, and fruit for a sweet addition to a weekend brunch spread. It feels like a cross between cake and a fancy pastry.
With a few thoughtful touches—a warm serving temperature, a simple topping, and a pretty presentation—this pineapple upside down cake using cake mix easily transforms from a quick bake into a dessert that feels memorable and worth savoring.
Conclusion
By now, you’ve seen just how simple it is to turn a basic boxed mix into a pineapple upside down cake using cake mix that looks impressive and tastes homemade. With buttery brown sugar, caramelized pineapple, and a soft, tender crumb, it brings all the charm of a classic bakery dessert without complicated steps or fussy techniques.
This easy pineapple upside down cake fits almost any moment—casual weeknight dessert, cozy family gathering, or holiday table centerpiece. You can keep it classic or have fun with the variations: add coconut, toss in a handful of nuts, or swap in a different cake mix to match your mood and pantry.
Whenever you’re craving something warm, nostalgic, and just a little bit special, this moist pineapple upside down cake is a reliable favorite. Save the recipe, make your notes, and don’t be afraid to tweak it until it becomes “your” signature cake. And if your family or friends ask how you pulled it off so quickly, you can smile and say: it’s all about knowing a few smart shortcuts.
Explore more irresistible cake recipes you won’t want to miss:
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Pineapple upside down Cake Using Cake Mix Ultimate Bliss
Ingredients
- Before you preheat the oven take a minute to gather everything you need for this pineapple upside down cake using cake mix. Having your ingredients measured and ready makes the process smoother and helps you get that perfectly moist, bakery-style result.
For the caramelized pineapple topping
- 4 tablespoons ¼ cup / 60 g unsalted butter
- ⅔ cup about 135 g packed light or dark brown sugar
- 8 –10 canned pineapple rings drained (reserve the juice for the cake batter)
- 10 –12 maraschino cherries drained and patted dry
- Tip: Patting the pineapple rings and cherries dry helps the topping caramelize instead of turning watery giving you a glossy, golden finish.
For the cake layer
- 1 box about 15.25 oz / 430 g yellow cake mix
- 3 large eggs at room temperature
- ⅓ cup 80 ml neutral oil (such as canola or vegetable)
- 1 cup 240 ml liquid total, using:
- ½ –¾ cup reserved pineapple juice
- Enough water or milk to reach 1 cup
Why this works:
- Using boxed yellow cake mix keeps this recipe beginner-friendly and consistent while swapping part of the water for pineapple juice infuses extra tropical flavor and keeps the crumb tender. If you want an even richer, more indulgent cake, use milk instead of water for the remaining liquid.
- Keep these ingredients at room temperature when possible—especially the eggs and butter—so your batter mixes smoothly and bakes into an even moist pineapple upside down cake every time.
Instructions
- You’re just a few simple steps away from a gorgeous, golden pineapple upside down cake using cake mix. Take it one stage at a time and you’ll get a perfectly moist, evenly baked cake with a glossy, caramelized topping.
Prepare the pan and topping
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch round cake pan, deep pie dish, or cast-iron skillet.
- Add the butter to the pan and place it in the warm oven for a few minutes until fully melted.
- Remove the pan carefully, swirl the melted butter to coat the bottom, then sprinkle the brown sugar evenly over the butter.
- Use a spoon to gently press the sugar into an even layer so the topping caramelizes nicely.
- Arrange the pineapple rings over the brown sugar in a single layer.
- Nestle a maraschino cherry into the center of each pineapple ring, and add a few extras in any gaps if you like.
- Tip: Make sure the pineapple rings sit flat. Overlapping too much can prevent the cake batter from baking evenly underneath.
Mix the cake batter
- In a large mixing bowl, add the yellow cake mix.
- Whisk in the eggs, oil, and your liquid (pineapple juice plus water or milk) according to the amounts listed in the ingredient section.
- Mix until the batter is smooth and no dry pockets remain, but avoid over-mixing—stirring just until combined helps keep your easy pineapple upside down cake soft and tender.
- Optional boost: For extra flavor, you can add a splash of vanilla extract or a pinch of cinnamon to the batter.
Combine and bake
- Slowly pour the cake batter over the arranged pineapple and cherries, starting from the center and moving outward.
- Use a spatula to gently spread the batter so it covers the fruit in an even layer.
- Tap the pan lightly on the counter a couple of times to release any large air bubbles.
- Bake in the preheated oven for about 35–45 minutes, or until:
- The top is golden and springs back lightly when touched, and
- A toothpick inserted into the cake portion (not the fruit) comes out clean or with a few moist crumbs.
- Tip: If the top is browning too quickly, tent the cake loosely with foil for the last 5–10 minutes of baking.
Cool, flip, and serve
- Once baked, remove the cake from the oven and place it on a cooling rack.
- Let it rest in the pan for about 10–15 minutes. This short cooling time allows the caramelized topping to thicken slightly but stay fluid enough to release.
- Run a thin knife around the edges of the cake to loosen it.
- Place a serving plate over the pan, then carefully and confidently flip the whole thing over in one motion.
- Leave the pan upside down on the plate for 1–2 minutes, then lift it off to reveal the caramelized pineapple topping.
- If a pineapple ring or cherry sticks to the pan, just lift it gently with a spatula and press it back into place—no one will notice. Slice your moist pineapple upside down cake while it’s still slightly warm and enjoy that buttery, fruity topping in every bite.
Notes
Nutrition Information
Per serving (approximate, will vary based on specific brands used):- Calories: ~330
- Total Fat: ~14 g
- Saturated Fat: ~7 g
- Cholesterol: ~55 mg
- Sodium: ~320 mg
- Total Carbohydrates: ~45 g
- Dietary Fiber: ~1 g
- Total Sugars: ~33 g
- Protein: ~4 g
FAQs
Can I make this pineapple upside down cake using cake mix ahead of time?
Yes. You can bake the cake up to 1 day in advance. Let it cool completely, then cover it tightly and keep it at room temperature if your kitchen is cool, or in the fridge if it’s warm. For the best texture, let it come back to room temperature or warm individual slices slightly before serving.
How do I keep my pineapple upside down cake from getting soggy?
The key is to control moisture. Drain the canned pineapple well and pat the rings and cherries dry with paper towels before arranging them in the pan. Avoid adding extra liquid beyond what the recipe calls for, and make sure the cake is fully baked in the center before you take it out of the oven.
Can I use fresh pineapple instead of canned?
You can, but you’ll need to make a few adjustments. Slice the fresh pineapple into rings or half-rings and briefly pat them dry. Fresh pineapple tends to release more juice, so be sure not to overload the pan and keep the slices in a single layer. You’ll also need another liquid, such as juice or milk, for the cake batter since you won’t have canned pineapple juice to use.
Which cake mix is best for this recipe?
Yellow cake mix is the most classic choice because it gives you a rich flavor and a tender crumb that pairs well with the caramelized topping. However, you can also use white cake mix for a lighter taste, or a butter or vanilla mix if you prefer. Just follow the package instructions for eggs, oil, and liquid, adjusting with pineapple juice as noted in the recipe.
Can I make this recipe gluten-free?
Yes. Simply swap the regular boxed cake mix for a gluten-free cake mix of a similar size. Follow the directions on the gluten-free mix for the number of eggs and amount of liquid, then apply the same method for layering the topping and baking. Always double-check ingredient labels if you’re baking for someone with a gluten sensitivity or celiac disease.
What size pan can I use if I don’t have a 9-inch round?
A deep 9-inch round pan or cast-iron skillet works best, but you can also use a 9-inch square pan. If you use a slightly different size, keep the fruit in a single layer and avoid overfilling the pan with batter. Check for doneness a bit early and then every few minutes, since bake time can vary with different pan shapes.
How should I store leftovers, and how long will they keep?
Store leftover pineapple upside down cake in an airtight container. It will keep at room temperature for up to 1 day if it’s cool, or in the refrigerator for 3–4 days. For the best texture, warm slices briefly in the microwave or oven before serving to soften the caramelized topping.
Can I make mini pineapple upside down cakes with this recipe?
Absolutely. Divide the topping and batter between well-greased jumbo muffin cups or mini cake pans, keeping the fruit in a single layer. Bake at the same temperature but reduce the bake time; start checking around 18–20 minutes. Let them rest briefly, then flip each one onto a plate while still warm.
Do I have to use cherries?
No. If you’re not a fan of maraschino cherries, you can skip them or replace them with nuts, small pieces of fresh fruit, or nothing at all. The caramelized pineapple layer will still look beautiful and taste delicious in this easy pineapple dessert.