Pineapple Upside Down Cake (With Cake Mix) Recipe

I recently whipped up a Quick Pineapple Upside Down Cake that captures the bright flavors of pineapple slices, maraschino cherries, and the charm of a box cake mix blended with eggs, water, vegetable oil, and melted butter. This recipe offers an effortless way to delight everyone at the table.

I recently discovered a super fast and fun way to whip up a Pineapple Upside Down Cake With Cake Mix that had me stunned at how little time it took to prep. Just mix 1 box yellow cake mix with 3 large eggs, 1 cup water and 1/3 cup vegetable oil, then pour in half a cup of melted butter for extra richness.

Once you arrange a can of 20 oz pineapple slices in its juice at the bottom of your pan, add a few maraschino cherries to finish it off with a classic touch. I’ve always been a fan of recipes like these – ones that feel modern yet remind you of that nostalgic canned pineapple upside down cake feeling.

It takes less than ten minutes to prepare! Whether you’re a fan of quick pineapple upside down cake recipes or you’ve been searching for that easy pineapple upside down cake mix creation, this one is definitely worth trying.

Why I Like this Recipe

I’ve come to really appreciate this Pineapple Upside Down Cake because it’s super easy to whip up in less than ten minutes, yet it ends up tasting amazing and looks pretty cool too. It literally takes almost no effort, but then you get this sweet, fruity cake that fills the whole kitchen with a delicious aroma.

Here are a few reasons why I love this recipe:
1. I love that it’s quick and simple to make, which is perfect for when im in a rush.
2. I enjoy how the pineapple and cherries give the cake a bright, fruity burst that makes it really tasty.
3. I like using a cake mix because it saves me time and it always turns out reliable.
4. I get a kick out of the way it looks when it’s flipped over and the fruit is on top, it feels almost fancy even though it was super easy to create.

Ingredients

• Yellow Cake Mix: Gives yummy carbs and sweetness, perfect for a quick cake base.
• Eggs: Bring protein and moisture, help bind stuff together so the cake holds up good.
• Vegetable Oil: Adds fat that keeps the cake super moist and tender all through.
• Pineapple: Offers tangy sweetness and fiber which brightens up every bite.
• Maraschino Cherries: Throw on vibrant, sugary pops of flavor and color on top.

Ingredient Quantities

• 1 box (15.25 oz) yellow cake mix
• 3 large eggs
• 1 cup water
• 1/3 cup vegetable oil
• 1/2 cup melted butter
• 1 can (20 oz) pineapple slices in juice
• 10-15 maraschino cherries

How to Make this

1. Preheat your oven to 350°F and get a 9×13 inch pan ready. Grease it lightly with some of the melted butter.

2. Pour the melted butter into the bottom of the pan evenly so that it covers the surface.

3. Drain some juice from the pineapple can if needed, then arrange the pineapple slices in a single layer over the butter. Stick a maraschino cherry in the center of each pineapple slice, or sprinkle them evenly over the slices.

4. In a large bowl, combine the cake mix, 3 large eggs, 1 cup water, and 1/3 cup vegetable oil. Stir them together until the batter is smooth.

5. Carefully pour the batter over the pineapple slices, making sure not to disturb the fruit too much as you spread the mix evenly.

6. Pop the pan into the oven and bake for about 25 to 30 minutes. You want it to be golden brown and a toothpick inserted into the center should come out clean if it’s done.

7. Once baked, let the cake cool in the pan for about 5 minutes.

8. Run a knife around the edges to loosen the cake, then place a serving plate on top of the pan and carefully flip them over so the pineapple layer is on top.

9. Allow the cake to cool a little bit before slicing. Enjoy your fruity, sweet cake with friends or family!

Equipment Needed

1. Oven – make sure its preheated to 350°F
2. 9×13 inch baking pan – you’ll need to grease it with melted butter
3. Pastry brush or spatula – for greasing the pan evenly
4. Large mixing bowl – for combining the cake mix, eggs, water, and oil
5. Measuring cups and spoons – to measure water, oil, and other ingredients
6. Whisk or large spoon – for stirring the batter until smooth
7. Knife – to run around the edges to loosen the cake after baking
8. Serving plate – to flip the cake so the pineapple layer ends up on top
9. Toothpick – to check if the cake is done (it should come out clean when inserted)

FAQ

Pineapple Upside Down Cake (With Cake Mix) Recipe Substitutions and Variations

• If you dont have enough eggs or wanna make it dairy free, try using 1/4 cup unsweetened applesauce for each egg.
• If plain water sounds too boring, you can substitute it with milk or even half water and half milk to make it richer.
• Instead of vegetable oil, you can use canola oil or melted coconut oil which gives a slight coconut twist to the cake.
• For melted butter, margarine works pretty well or even a dairy free butter substitute if thats what you need.

Pro Tips

1. Make sure you really grease your pan with the melted butter – that extra coating helps the cake slide right off when you’re done baking, so you avoid any sticky mess.

2. Try not to overmix your batter; mix it just until the ingredients are combined. Overdoing it can lead to a heavy, dense cake instead of a light one.

3. If your batter seems a little thick, consider using some of the pineapple juice a bit in it. It’ll add extra flavor and moisture to your cake which is always a plus.

4. Let the cake cool for a few more minutes before flipping it onto a plate. I know it’s tempting to dig in right away, but a little extra time means your cake holds together better and is easier to slice.