Easy Pineapple Upside-Down Cake

Submitted by Laura Dotson

Easy Pineapple Upside-Down Cake


  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 1 (20 oz.) can pineapple slices in juice drained and juice reserved
  • 1 (6 oz.) jar maraschino cherries without stems drained
  • 1 box yellow cake mix
  • Vegetable oil and eggs called for on cake mix box


  • Heat oven to 350 degrees. In 9x13 pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice. Arrange remaining cherries around slices; press gently into brown sugar. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice for water. Pour batter over pineapple and cherries. Bake for 42-48 minutes. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.