Introduction

Pineapple Upside Down Cake is a timeless classic that offers a delightful combination of caramelized pineapple, cherries, and moist cake. This recipe adds a tropical twist by incorporating crushed pineapple and instant pudding, making the cake extra tender and flavorful. It’s perfect for any occasion when you want a sweet, fruity treat.

A rectangular upside-down cake with one layer is shown, featuring a shiny golden-brown caramelized surface topped with thick yellow pineapple rings arranged in three rows and three columns. Inside each pineapple ring is a bright red cherry, and additional cherries are scattered between the rings. The texture looks moist and sticky from the caramel glaze. The cake sits on white parchment paper placed on a white marbled surface with a navy blue and white patterned cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick butter, melted
1 cup light brown sugar
10 maraschino cherries, stems removed
20 oz pineapple rings (save 1 cup juice from the can)
1 box yellow cake mix (plus ingredients called for on box)
1 egg
20 oz crushed pineapple, drained
3.4 oz French vanilla instant pudding mix

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a 9 x 13-inch baking dish, combine the melted butter and light brown sugar. Mix well and spread evenly across the bottom.
Step 3: Drain the pineapple rings and reserve 1 cup of the juice. Arrange the pineapple rings side by side on top of the butter and sugar mixture. You can cut the rings in half to fit the dish edges if needed.
Step 4: Place maraschino cherries in the spaces between the pineapple rings, pressing them slightly into the sugar and butter base.
Step 5: In a separate bowl, prepare the yellow cake mix according to package instructions, but replace the water with the reserved pineapple juice. Add one extra egg to the batter beyond what the package calls for, but do not add the water.
Step 6: Stir in ¾ of the drained crushed pineapple and the French vanilla instant pudding mix until well combined.
Step 7: Pour the batter evenly over the pineapple rings and cherries in the baking dish, spreading it gently.
Step 8: Bake on the center oven rack for 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Allow the cake to cool in the pan for at least 30 minutes without flipping.
Step 10: Carefully invert the cake onto a parchment paper-lined surface. Cut into pieces, serve warm, and enjoy!

Tips & Variations

Use fresh pineapple rings if available for a brighter flavor and firmer texture.
Substitute maraschino cherries with fresh or frozen cherries for a less sweet option.
For an extra moist cake, brush the warm cake with some reserved pineapple juice before serving.
Add a hint of cinnamon or nutmeg to the cake batter for a subtle spice twist.

Storage

Store leftover pineapple upside down cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat individual servings gently in the microwave for 15–20 seconds to enjoy the cake warm again.

How to Serve

A rectangular glass dish filled with pineapple upside-down cake, showing a top layer of six large golden-yellow pineapple rings, each centered with a bright red maraschino cherry. The pineapple slices are set in a shiny, sticky glaze that covers the entire top surface. The cake underneath is golden brown and visible around the edges inside the clear glass dish. The dish sits on a white marbled texture surface with a blue and white patterned cloth partially visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without the instant pudding mix?

Yes, but the pudding mix helps keep the cake moist and tender. If you omit it, the cake may be a bit drier, so consider adding a little extra crushed pineapple or substitute with sour cream or yogurt for moisture.

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple rings work well and add a fresher taste. Just be sure to drain any excess juice before placing them on the cake, and you might need to substitute the pineapple juice used in the batter with water or fresh pineapple juice.