Easy Pineapple Upside Down Cake Recipe Using Cake Mix
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I’m not sure who made the original recipe for Pineapple Upside Down Cake but I’m sure it was someone who had more than enough pineapples to go around. This recipe has an island flair with optional rum ( Puerto Rico has the worlds BEST rum) and a coconut flakes for extra flavor.
Ingredients
- Brown sugar
- Can of pineapple slices, drained
- Maraschino cherries, drained
- 1 box yellow cake mix
- Vanilla Extract
- ½ cup rum (optional and will replace part of the water in the cake mix)
- Shredded coconut flakes
- Water
- Eggs
Tips & Tricks
- This recipe saves time by using a yellow cake mix to help speed up prep. But if you have your own favorite yellow cake mix recipe feel free to use that.
- Every cake pan has a different bake time. If in doubt stick a butter knife or toothpick in the middle of the cake. If it comes out clean its done. If not then stick it back in 10 minutes at a time until you have a clean knife or toothpick
- We recommend you use a 9×13 pan. I’ve also used a 8×11 pan and it took about 50 minutes to bake the cake at 350 degrees.
How to Make Pineapple Upside Down Cake (Step-by-Step)
Before you begin, drain sliced pineapples and cherries and place in separate bowls. Blot the pineapples with a paper towel. If there’s too much juice the cake will be soggy. Set aside.
Spread the brown sugar on the bottom of the baking dish. Then arrange pineapple slices on top of the brown sugar. Place maraschino cherries in the middle of each pineapple and around it.
In a mini food processer pulse, 1 cup of shredded coconut until finely chopped.
Next, prepare a box of yellow cake mix following the directions, you can choose to make one of these switches:
- If the cake mix box calls for 1 cup of water then use 1/2 cup rum 1/2 cup of water.
- You can also use pineapple juice instead of water.
Add coconut flakes and vanilla and mix according to cake mix box directions.
Pour the batter over pineapples and cherries.
Bake according to cake mix box directions. Cool for 5-10 minutes.
When the cake is cooled, loosen the edges with a butter knife. Place a platter on top of the cake pan. Gently flip over onto platter. The cake pan will still be hot so use oven mitts for this process.
Serve with a dollop of whipped cream. Store covered in the fridge for up to three days.
Easy Pineapple Upside Down Cake Recipe Using Cake Mix
Delicious Pineapple Upside Down Cake with an island flair! Bites of coconut and a deep rum flavor makes this recipe a favorite. Serve with fresh whipped cream to bring it all together.
Ingredients
- 1 cup brown sugar
- 1- 20 oz can pineapple slices, drained
- 1 -16 oz jar maraschino cherries, drained
- 1 cup of sweet shredded coconut
- 1/2 teaspoon vanilla extract
- 1 box of yellow cake mix
- Oil ( according to cake mix)
- Eggs ( according to cake mix)
- Cooking Spray
Instructions
Pineapple Topping
Spray your (9x13) cake pan lightly with cooking spray.
Spread the brown sugar on the bottom of the baking dish.
Then arrange the pineapple slices on top of brown sugar. Place maraschino cherries in the middle of each pineapple and around it. Set aside.
Pineapple Cake Prep
In a mini food processor using the knife blade, pulse 1 cup of shredded coconut until finely chopped. Set aside.
Next, prepare a box of yellow cake mix following the directions on the box, but you can make one or both of these substitutions:
- If the cake mix box calls for 1 cup of water, then use ½ cup rum and ½ cup water instead.
- You can also use pineapple juice instead of water
Next add coconut flakes and vanilla. Mix according to cake mix box directions.
Pour the batter over pineapples and cherries.
Bake according to cake mix box directions.
When the cake is done, loosen the edges with a butter knife.
Allow it to rest for 5 minutes before flipping onto a serving platter. Use oven mitts because cake pan will still be warm.
Serve with whipped cream.
Notes
You can keep this refrigerated for up to 3 days.
Serve with whipped cream.
The default cake pan is a 9x13. But you can use any size cake pan. Just make sure you adjust the baking time. If in doubt use a butter knife to test doneness. If you stick the knife in the middle of the cake and it come out clean it's done. If not then it needs more baking time.
Make sure you drain the pineapples and cherries. Too much moisture will make the cake soggy.
Cake taste great warm!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 340Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 350mgCarbohydrates: 72gFiber: 3gSugar: 52gProtein: 3g
Nutrition information isn’t always accurate.
