Guess what day it is! It’s April 20th and it’s Pineapple Upside Down Cake Day 
and I just couldn’t let the day pass by without sharing my recipe for this super easy old-fashioned dessert. I read that this springtime cake has been an American favorite since the early 1900’s.
It’s also one of my favorites to make, because it is so simple to whip up! Printable recipe at end of post.
Check out my Cook Once, Eat Twice tip below.
Easy Pineapple Upside Down Cake
It only takes a few minutes to whip up this simple and delicious cake and toss it in the oven, when you start with prepackaged cake mix. This recipe serves 12. You can prepare the cake in the 9″x 13″ pan as listed in the recipe below, or two 9″ pans.
Ingredients
- 1 box yellow cake mix
- Vegetable oil (or butter) and eggs – check back of cake mix box for specific amounts
- 1/4 cup butter or margarine
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained but save the juice
- Optional: 1 jar (6 oz) maraschino cherries. Just need a few cherries, drained and stems removed.
- Pre-heat oven to 350°F. In a 9″x13″ inch pan, melt butter in oven. Evenly sprinkle the brown sugar over butter. Lay pineapple slices on brown sugar. If using cherries, place one in the center of each pineapple slice.
- Make cake batter as directed on box, substituting the pineapple juice plus enough water to equal the amount of water called for in the directions. Pour the batter over the pineapple slices.
- Bake approximately 45 minutes or until a toothpick inserted in center comes out clean. If using two 9″ pans, bake for 35-40 minutes.
- Slide a knife around the inside of the pan to loosen the cake. Place a heat-proof serving plate upside down on the pan, then carefully turn the plate and pan over. Leave the pan on the cake for 15 minutes before removing. The cake needs to still be warm when un-molding the cake. Serve warm.
Cook Once, Eat Twice
As mentioned in another post, there are only two of us here, so sometimes when I make this recipe, I will only use half of the butter and brown sugar, and half of the pineapple to make one 9″ pan of Pineapple Upside Down Cake. I then pour the remaining cake batter in another 9″ pan and bake both pans as directed. The extra layer is cooled and then placed unwrapped in the freezer. When frozen, wrap the layer tightly with plastic wrap and then slide the wrapped layer into a gallon freezer bag. Squeeze out as much air as possible, and return it to the freezer.
At a later date, when you need a quick dessert, take the layer out of the freezer and frost with a ready-made frosting. Or serve with strawberries prepared with sugar for an easy Strawberry Shortcake. The cake will thaw out in about 30 minutes at room temperature.
Let’s Eat!
Robin
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