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Food Friday: Pineapple Upside Down Cake

September 30, 2011

I’ve never been a fan of pineapple upside down cake.  I prefer the frosting on cake. However, I found myself baking a pineapple upside down cake last Monday for a staff birthday on Tuesday… and I actually liked the cake! It wouldn’t be what I requested for my birthday cake (hello Italian cream cake) but it was pretty tasty. The recipe is below:


  • One box yellow cake mix and indigents listed on box.
  • ¾ stick of butter
  • Little more than one cup of packed brown sugar
  • Can of sliced pineapples (and the juice from the can!!)
  • One small bottle of macchiato cherries
  • 9 x 13 cake pan


1-      Preheat oven to 350, melt butter in cake pan

2-      Once it is melted, take it out of the oven and sprinkle brown sugar all over the pan. Make sure it is spread out.

3-      Place pineapples in pan, spread them out over the pan.

4-      Place one cherry in the center of each pineapple

5-      In separate bowl, make cake mix according to the box instructions- except for the water instructions on the box.

6-      Mix pineapple juice with water so that it equals one cup. Add this to cake mix.

7-      Spoon mixed batter over pineapple and brown sugar mixture. Make sure to do this evenly!

8-      Bake in oven for about 35 minutes

Once cake is thoroughly baked, remove from oven and let cool. Flip onto flat plate so the pretty pineapple brown sugar side shows! Served best warm and with ice cream J

Pineapple/Sugar bottom without batter

Oh, and I maybe had a little issue with one corner… little stuck, but not bad for the first try.


The final product…

final product

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