Pineapple Upside-Down Cake

Prep Time: 15 Minutes
Cook Time:
Total Time: 1 Hour 10 Minutes
Servings: 9

Can you imagine a world without pineapple upside-down cake? Neither can we! And this recipe is by far the greatest of all time. Brown sugar and butter create a rich, caramel glaze that coats juicy pineapple rings, maraschino cherries and a golden-brown cake—what’s not to love? But the true secret to this cake’s beauty is in the “flip” that happens when you remove it from the oven. It might sound intimidating, but it’s so much easier than you think! The result is a picture-perfect upside-down pineapple cake made from scratch.

Ingredient List

  • Small check mark in a circle icon 1 box Yellow Cake Betty Crocker
  • Small check mark in a circle icon Eggs, water and oil as the box
  • Small check mark in a circle icon ¼ cup butter
  • Small check mark in a circle icon ⅔ cup packed brown sugar
  • Small check mark in a circle icon 9 slices pineapple in juice (from 20-oz can), drained
  • Small check mark in a circle icon 9 maraschino cherries without stems, if desired


  1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.