Easy Pineapple Upside Down Cake

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John’s sweet tooth was acting up tonight and we didn’t have anything he was craving in the house. He was in one of those rare, creative moods so he decided to make an Easy Pineapple Upside Down Cake. Here’s how he did it: 

Easy Pineapple Upside Down Cake

Easy Pineapple Upside Down Cake Ingredients

  • 2/3 cup butter
  • 3/4 cup brown sugar
  • 1 can crushed pineapple (we didn’t have rings)

 Easy Pineapple Upside Down Cake 

(*note* you could probably use a yellow cake mix, but he made this from scratch)

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup pineapple juice (reserved from the can)


Easy Pineapple Upside Down Cake


Easy Pineapple Upside Down Cake Directions

Preheat your oven to 350°F.

Melt the butter with the brown sugar in a skillet, stirring constantly until it boils or bubbles. Remove from heat.

Evenly spread the pineapple over the butter/sugar mixture. If you’re using pineapple rings add cherries (optional) to the center of the pineapples. If you’re using the crushed pineapple you can spread cherries over the top (again, optional.)

Prepare your cake mix (or see below for the from scratch cake) and pour it over the pineapple.

Bake at 350°F degrees for 30 – 35 minutes or until an inserted toothpick comes out clean. When it’s done remove it from the oven.

Loosen up the edges of the cake with a butter knife, and allow it to cool on a counter for five minutes.

Place a large plate over the skillet and quickly flip it over. Voila!


**From Scratch Cake**

Combine all of the ingredients and beat for 1 minute. Pour the batter over the pineapple.

Easy Pineapple Upside Down Cake

This cake didn’t last very long at all. It was absolutely delicious and we’ve made it several times since. I hope you try the Easy Pineapple Upside Down Cake recipe and let us know what you think! We’re always looking for ways to improve our recipes – so your feedback really does matter.


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