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Easy Pineapple Upside-Down Cake

Pineapple upside down pancakes transform your morning routine with caramelized fruit and brown butter, but the secret technique will surprise you.

5.0 · 128 reviewsRecipe card by RecipeNutEditorial by recipesvibrant · Updated October 18, 2026
PineappleTropical FruitsFruitLow Protein< 60 MinsOven
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Easy Pineapple Upside-Down Cake — Desserts recipePin it

Total time

50 min

Servings

8

Calories

573.9

Category

Desserts

This Easy Pineapple Upside-Down Cake is a classic retro dessert that comes together in just 50 minutes using a simple cake mix base. With caramelized pineapple rings, buttery brown sugar glaze, and optional cherries and walnuts, it’s a crowd-pleasing treat perfect for any occasion.

Ingredients

Makes 8 servings

  • 1 eggs
  • 3 water
  • 1/3 dark brown sugar
  • 1 1/3 butter
  • 1 pineapple slices
  • 1/4 - 1/2 maraschino cherries
  • 1 walnut halves

Method

  1. Follow instructions on cake box for making an oblong single layer cake.

  2. Prepare cake batter and set aside.

  3. Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.

  4. Sprinkle brown sugar generously over the butter.

  5. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.

  6. Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.

  7. Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).

  8. Pour cake batter on top of the pineapple/cherry/nut mixture.

  9. Place in oven and bake as directed on cake box.

  10. As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.

  11. If you wait too long the sugar will harden and be difficult to remove.

  12. Note: Peaches may be used in place of pineapple.

Easy swaps

  • Instead of 1 eggs, use 2 egg whites or 1/4 cup unsweetened applesauceFor a lower-cholesterol or vegan option, applesauce works well as a binder.
  • Instead of 1/3 dark brown sugar, use 1/3 coconut sugar or 1/4 cup maple syrup (reduce water slightly)Coconut sugar keeps the caramel flavor; maple syrup adds a different sweetness.
  • Instead of 1 1/3 butter, use 1 1/3 margarine or 1 cup unsalted butter + 3 tbsp coconut oilMargarine works for dairy-free; coconut oil adds a subtle tropical note.
  • Instead of 1 pineapple slices, use canned pineapple rings or fresh sliced pineapple (core removed)Canned rings are uniform; fresh pineapple should be slightly caramelized before adding.
  • Instead of 1/4 - 1/2 maraschino cherries, use fresh pitted cherries or dried cranberriesFresh cherries add tartness; cranberries work for a different color pop.
  • Instead of 1 walnut halves, use pecan halves or sliced almondsPecans are sweeter; almonds provide crunch without overpowering.

Frequently asked

Can I use a homemade cake batter instead of a box mix?

Absolutely. Use your favorite vanilla or yellow cake recipe (enough for a single 9x13-inch layer). Adjust baking time based on your recipe, but start checking around 30 minutes.

Why is my upside-down cake sticking to the pan?

Make sure to grease the pan well with butter before adding the sugar and fruit, and let the cake cool for only 5–10 minutes in the pan before inverting. If it sticks, gently run a knife around the edges.

Can I make this gluten-free?

Yes. Use a gluten-free cake mix (or a 1:1 gluten-free flour blend in a homemade recipe). The topping is naturally gluten-free.

What if I don’t have dark brown sugar?

Mix 1/3 cup light brown sugar with 1 tablespoon molasses, or use regular brown sugar. The caramel color may be slightly lighter.

Can I skip the cherries and walnuts?

Yes, they are optional. The cake will still be delicious with just pineapple and caramelized sugar.

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