Skip to main content New<> this month
Get the Allrecipes magazine

Pineapple Upside-Down Cake V

Rated as 4.57 out of 5 Stars

"This recipe makes a two-layer pineapple upside-down cake using cake mix and canned pineapple."
Added to shopping list. Go to shopping list.


1 h 10 m servings 322
Original recipe yields 12 servings (1 - 2 layer 9 inch cake)


{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 322 calories; 9.8 57.7 2.2 11 324 Full nutrition

Explore more


Read all reviews 447
  1. 591 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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 Pi...

Most helpful critical review

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. N...

Most helpful
Most positive
Least positive

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 Pi...

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...

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 ...

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 co...

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...

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 slic...

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 ...

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 mad...

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 laye...