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Rating: 4.49 stars
131 Ratings
  • 5 star values: 90
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 6

Using a yellow cake mix, you can have this beautiful classic dessert ready to serve in under an hour.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray pan with non-stick cooking spray. Drain pineapple.

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  • Stir together melted margarine and brown sugar in 8-inch cake pan. Place pineapple slices in sugar mixture. Place cherry in center of each pineapple slice and in the center of the pan.

  • Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple.

  • Bake at 350 degrees F, 25 to 30 minutes or until toothpick inserted in center comes out clean.

  • Cool 5 minutes. Loosen edges and turn out onto serving platter.

Nutrition Facts

229 calories; protein 1.4g; carbohydrates 42.1g; fat 6.3g; cholesterol 0.6mg; sodium 245.8mg. Full Nutrition
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Reviews (93)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/28/2017
Read many of the reviews and concluded many may not have noticed that the cake mix called for was not likely what they used because they reported overflowing or very underdone situations. Standard cake mixes come in 16.5 oz boxes - since recipe calls for 9 oz mix, and my box of mix was 16.5 oz, I made two cakes. One can of sliced pineapple has 10 slices, so worked just fine. Use 1/4 cup brown sugar and 2 tbsp butter or margarine per 9 inch pan. I melted the butter in each pan, mixed in the brown sugar. Bake time was only an extra 3 minutes so that is probably due to oven variance. I did use the juice from the pineapple instead of water in the mix as it only made sense to do so. Came out perfect! Read More
(134)

Most helpful critical review

Rating: 1 stars
08/26/2013
25-30 minutes isn't nearly long enough to make this cake. I took it out of the oven at the stated time and it was jiggling like jello. Having faith in this recipe, I proceeded to take it out of the pan after 5 minutes of cooling, and the cake fell apart. The center was completely uncooked. I won't be trying this recipe again. However, I believe if you keep it in the oven another 20 minutes, it would be fine. Read More
(28)
131 Ratings
  • 5 star values: 90
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 6
Rating: 5 stars
06/28/2017
Read many of the reviews and concluded many may not have noticed that the cake mix called for was not likely what they used because they reported overflowing or very underdone situations. Standard cake mixes come in 16.5 oz boxes - since recipe calls for 9 oz mix, and my box of mix was 16.5 oz, I made two cakes. One can of sliced pineapple has 10 slices, so worked just fine. Use 1/4 cup brown sugar and 2 tbsp butter or margarine per 9 inch pan. I melted the butter in each pan, mixed in the brown sugar. Bake time was only an extra 3 minutes so that is probably due to oven variance. I did use the juice from the pineapple instead of water in the mix as it only made sense to do so. Came out perfect! Read More
(134)
Rating: 5 stars
03/03/2014
I used this recipe years ago. I use 6 tbsp butter for a richer flavor. Around the pineapple rings I place crushed pineapple that is well drained. A small 8 oz can will do it. I made a 9 x 13 cake so I had to bake it for 35 minutes until the cake tester came out clean. Read More
(74)
Rating: 4 stars
06/23/2015
I have made this several times now. You might give it more stars if you follow my advice. First, use fresh pineapple don't use canned pineapple, the difference is huge,the canned tastes " tin-ey". Next replace the water in the cake recipe with real pineapple juice. Replace the vegetable oil for coconut oil(liquefied). Also add your own high quality real vanilla extract to the batter. this will take your cake from good to great. I don't use marshino cherries,ick. You could use real cherries or just leave them out, it is still a pretty cake. A silicone bake pan makes it super easy. make sure you put it on a cookie sheet in the oven. Also it always takes me longer to bake then the stated time. Good Luck! Read More
(56)
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Rating: 1 stars
08/25/2013
25-30 minutes isn't nearly long enough to make this cake. I took it out of the oven at the stated time and it was jiggling like jello. Having faith in this recipe, I proceeded to take it out of the pan after 5 minutes of cooling, and the cake fell apart. The center was completely uncooked. I won't be trying this recipe again. However, I believe if you keep it in the oven another 20 minutes, it would be fine. Read More
(28)
Rating: 4 stars
08/22/2014
I only had a 9x11 pan and no cherries but this came out perfect! I just used twice the butter and brown sugar to cover the pan! Read More
(23)
Rating: 5 stars
07/23/2016
Great recipe! It does take at least 40 minutes to bake, give or take. Instead of water in the cake mix, I used the juice from the can of pineapple along with dark rum. Delish!! Read More
(23)
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Rating: 5 stars
07/01/2016
This is my go-to recipe for pineapple upside down cake. It always turns out wonderful. Little tip- if you use a regular box of yellow cake mix, the bake time increases by at least 10 minutes. Read More
(15)
Rating: 5 stars
10/16/2015
Works better with pineapple flavored cake mix. Also, substitute water in cake mix with drained pineapple juice. This way gives you a really rich taste of pineapple. Read More
(11)
Rating: 5 stars
07/10/2014
Just how my Mom always made it as a kid. Simple no fuss and tastes great. I do bake according to cake mix directions so a little longer than the recipe states. Good. Read More
(8)