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–+ servings
Pineapple upside down

Pineapple Upside-Down Cake

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Classic pineapple upside-down cake featuring juicy pineapple slices, cherries, and coconut atop a moist yellow cake.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • - 1 10 ounce jar maraschino cherries, drained
  • - ¼ cup butter melted (plus extra for greasing pans)
  • - ½ cup packed brown sugar
  • - ½ cup flaked coconut
  • - 1 8 ounce can sliced pineapple, drained (reserve juice)
  • - 1 8 ounce can crushed pineapple, drained (reserve juice)
  • - 1 18.25 ounce package yellow cake mix

Equipment

  • Two 9-inch round cake pans

Method
 

  1. Preheat oven to 350°F (175°C). Grease bottoms and sides of two 9-inch round cake pans with melted butter. Sprinkle each pan with 1/4 cup brown sugar.
  2. In one pan, sprinkle coconut over the brown sugar. Arrange pineapple slices in a single layer on top, placing a cherry in the center of each ring. In the other pan, spread drained crushed pineapple evenly.
  3. Prepare cake mix according to package instructions, substituting reserved pineapple juice for water. Divide batter between the two pans.
  4. Bake for 40 to 50 minutes, or until a toothpick inserted into the cakes comes out clean. Let cool in pans for 20 minutes.
  5. While still warm, invert the cake with the crushed pineapple onto a serving dish, then gently invert the other cake layer with the pineapple rings on top to create a two-layer pineapple upside-down cake.

Notes

- Ensure pans are well greased and sugar is evenly distributed for easy removal.
- Customize by adding pecans or walnuts for extra crunch.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
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