This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple.

Donna
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.

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  • In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.

  • Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.

  • Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.

  • While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Nutrition Facts

321.5 calories; 2.2 g protein; 57.7 g carbohydrates; 11 mg cholesterol; 323.7 mg sodium. Full Nutrition

Reviews (454)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2005
I've made this cake several times now, always to rave reviews. A few notes: - I've tried Pillsbury Moist Supreme Butter Recipe Yellow cake mix, and both Duncan Hines Butter Recipe Golden and Pineapple cake mixes. The pineapple cake mix gave a stronger pineapple flavor (of course), but I got the best/moistest cake out of the Pillsbury mix. - I've had good luck with Land o Lakes Baking Butter...otherwise I use the ultra creamy variety. - **Try the coconut!** It doesn't taste like you think it will. It adds SO much to the flavor/look of the cake! - It's sometimes hard to gauge the baking time with this one...the toothpick test can be deceiving. Just keep an eye on it. - Another reviewer suggested this and I always do it because it WORKS...after layering the cakes, place the pan, upside-down, back onto the top layer. Remove it after about half an hour; this should take care of the cracking problem. Read More
(451)

Most helpful critical review

Rating: 3 stars
11/29/2006
It's OK. Nothing great. I think its the package yellow cake mix in the recipe that I don't like. I am used to the pineapple upside-down cake from scratch that makes this cake tastes better. Not going to make it again. Read More
(10)
602 Ratings
  • 5 star values: 424
  • 4 star values: 122
  • 3 star values: 41
  • 2 star values: 9
  • 1 star values: 6
Rating: 5 stars
05/09/2005
I've made this cake several times now, always to rave reviews. A few notes: - I've tried Pillsbury Moist Supreme Butter Recipe Yellow cake mix, and both Duncan Hines Butter Recipe Golden and Pineapple cake mixes. The pineapple cake mix gave a stronger pineapple flavor (of course), but I got the best/moistest cake out of the Pillsbury mix. - I've had good luck with Land o Lakes Baking Butter...otherwise I use the ultra creamy variety. - **Try the coconut!** It doesn't taste like you think it will. It adds SO much to the flavor/look of the cake! - It's sometimes hard to gauge the baking time with this one...the toothpick test can be deceiving. Just keep an eye on it. - Another reviewer suggested this and I always do it because it WORKS...after layering the cakes, place the pan, upside-down, back onto the top layer. Remove it after about half an hour; this should take care of the cracking problem. Read More
(451)
Rating: 5 stars
01/17/2004
This was excellent!! I used a 9 x 13 glass pan put the pineapples, brown sugar, cherries, and butter on the bottom a little bit of the cake mix and then the crushed pineapple and the rest of the cake mix. I think it turned out awesome! Thanks alot Read More
(370)
Rating: 4 stars
02/10/2007
This would have been 5 star if I didnt tweek the 2nd time around. First off Golden Butter Cake mix instead of plain yellow changes this from being just ok to incredible. The amount of liquid needed for Golden Butter is also the perfect amt. for what you get out of the pinapple cans. 2nd the cooking time is way too long. I'd start checking this after 25 min as over cooking is one of the main reasons it cracks/falls apart when taking out of the pans. I have yet to throw out any of the left-overs on this cake as the whole thing ALWAYS gets eaten! Read More
(259)
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Rating: 5 stars
05/19/2003
Great cake - my only complaint is that in the recipe instructions it says to let the cake sit for 30 minutes after taking it out of the oven - BAD IDEA! The topping stuck to the pan when it cooled and I ruined both layers when I removed them from the pans. It still tasted good but didn't look all that pretty! Read More
(135)
Rating: 5 stars
06/04/2006
Very tasty, without being overly sweet. I simplified and slightly modified the recipe: Butter was increased to 1/2 cup. I placed it in an ungreased 9x13 pan, and let it melt in the oven while the oven was heating. Then, sprinkled the brown sugar, coconut, and a 20 oz can of drained crushed pineapple, and the drained marischino cherries over the melted butter. (I didn't use the sliced pineapple). When mixing the cake mix, I added 1/2 tsp. coconut extract, along with the pineapple juice. The baking time was a bit longer, due to pan size... about 35 minutes. The coconut extract flavor didn't "jump out", but gave the cake a nice, fresh, (not from a mix) taste. I'll definitely make this again. Read More
(102)
Rating: 5 stars
10/26/2003
Great cake that tasted so much like my grandma's homemade one! I omitted the coconut because hers didn't have it and it was just fine. Be careful not to shake the layer with the pineapple slices when you remove it because it breaks the cake. Thanks for the recipe! Read More
(94)
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Rating: 5 stars
10/12/2003
I love pineapple so I decided to make this and it was wonderful! I took the advice of MomDad4Kiddies and used a 9x13 pan. I decided to leave the coconut out. I layered the pineapples brown sugar & cherries on the bottom then half the cake mix then crushed pineapple and last the rest of the cake mix. Very easy to make and tasted great! Thanks Donna. Read More
(74)
Rating: 5 stars
07/02/2003
This recipe is wonderful!!! The first time I made it it was good but not great. The second time that I made it though instead of a yellow cake box I used the Butter Golden cake box. It made all of the difference. Also I use an extra couple of tablespoons of butter and brown sugar for the toppings. I received so many compliments. The cake vanished presentation was also beautiful!!! This is going to be a permanent staple in my recipe box! Read More
(69)
Rating: 5 stars
06/30/2003
I also used a yellow butter-recipe mix and it was moist and delicious. But even though I only cooled it for 15 mins. the top had big ugly cracks next to the pineapple slices because both layers were higher in the middle and sloped down on the sides. This is usually the problem I have when I make a 2-layer cake. How do I prevent this problem??? Please help! Read More
(47)
Rating: 3 stars
11/29/2006
It's OK. Nothing great. I think its the package yellow cake mix in the recipe that I don't like. I am used to the pineapple upside-down cake from scratch that makes this cake tastes better. Not going to make it again. Read More
(10)